Title: Salsa verde - master chefs
 Categories: Roasts, Veal, Masterchefs, New york, F
      Yield: 12 Servings
 
      3 tb Oil, olive, extra-virgin
      1 c  Oil, olive, extra-virgin
    1/2 c  Shallot **
      4 ea Anchovy, fillets **
    1/2 c  Vinegar, red wine
           Salt (to taste)
           Pepper (to taste)
      2 ea Peppers, red bell, roasted
           -- OR
      1 c  Pimientos, canned **
      1 md Onion, red (1 cup) **
      2 ea Celery, stalks **
      1 c  Parsley, Italian **
      2 lg Eggs, hard cooked **
 
  ** Finely chopped
  
  For Salsa Verde: ================
  
       Heat 3 tablespoons of olive oil in a medium skillet.  In the hot
  oil, saute shallots and anchovies, stirring until shallots are
  softened, 2 to 3 minutes.  Cool.
  
       In bowl, combine 1 cup olive oil, wine vinegar and salt and
  pepper to taste.  Add shallot-anchovy mixture and remaining
  ingredients. Stir well, adjust seasoning and set aside.