Salsa verde in Spanish. Pesto in Italian gastronomy. These green sauces do travel. Bagnet vert is one of these dishes that I was introduced to by baking friend Barbara Elisi. She recently posted this recipe on her blog.

Made with capers, parsley,olive oil, and anchovy, then served on bread. It’s simple, deep and delicious. It is good with everything from boiled me to dipping vegetables. Personally, I like it on a spoon and decided to marry it with some grilled shrimp and a faux tuna Niçoise.