Don Silvers

Makes about 1 cup. Enough to accompany 6 to 8 servings of beef, chicken, or fish.

1/2 cup best-quality olive oil

2 tablespoons red wine vinegar or white balsamic vinegar

3/4 cup day-old or firm bakery-style white bread crusts removed and broken into 1-inch pieces

2 tablespoons capers, drained well

1 medium garlic clove, coarsely chopped

2 cups coarsely chopped loosely packed fresh flat-leaf parsley

2 anchovy fillets, coarsely chopped

1teaspoon Dijon mustard

1/8 teaspoon table salt

Freshly ground black pepper.

Add the oil and vinegar to the bowl of a food processor. Place the bread in the bowl, letting it sit for 5 minutes in the puddles of oil and vinegar and not on top of the blade. Add the remaining ingredients and process for about 40 seconds or until the mixture is finely chopped and homogenous, stopping to scrape the sides of the bowl if necessary. Serve immediately or refrigerate for up to 2 days.