Salsa verde (green sauce)


1 tbsp Schar Pan Grati Gluten Free Breadcrumbs 

1 tbsp capers
2 pickled gherkins
1 hard-boiled egg
1-2 tbsp Terra Creta Organic White Balsamic Vinegar 

2 garlic cloves
1 anchovy fillets in oil
½ glass LIA Premium Greek Extra Virgin Olive Oil 

1 pinch/es of Salt Odyssey Fleur de Sel salt to taste


  • Place all the ingredients in a blender, while blending add enough oil through the opening until a creamy mixture is formed.
  • Stop the blender from time to time and scrape the sides with a spatula.
  • This sauce goes especially well with Borguignonne Fondue, boiled and baked meats, meatballs, potatoes, and roasted peppers.