Salsa Verde 

Recipe Courtesy of:Exec. Chef Louis Kiefer Jr., Bar Harbor InnMakes 3/4 cup1 large slice of white sandwich bread1/2 cup olive oil2 tbls lemon juice2 cups lightly packed parsley leaves2 medium anchovy fillets2 tbls drained capers1 small garlic clove, minced1/8 tsp saltToast the bread and cut into cubes. Place all ingredients in food processor and pulse until finely chopped.