Toasted Bread Crumb Salsa

It was our anniversary on Saturday, so we decided to fire up the grill and make some lamb "lollipops" to celebrate. Inspired by my crazy project of cooking my way through Zuni, B decided to pitch in and make this recipe. We've had it over lamb and roasted pork tenderloin and it was delicious on both!

Toasting the breadcrumbs slowly makes them extra crispy. I was surprised they were still very crunchy even the next day. Judy recommends this salsa "on simple grilled food such as skirt steak, game birds, radicchio or leeks. It's delicious with warm roast beef or tossed with cold roasted chicken or warm green beens."

Toasted Bread Crumb Salsa
Makes 1 1/4 cups

2 ounces fresh, soft bread crumbs (about 1 cup) made form slightly stale, crustless, chewy white peasant-style bread
1 tablespoon mild-tasting olive oil
1 to 2 teaspoons chopped salt-packed anchovy fillets (2 to 4 fillets)
1 teaspoon fresh thyme leaves, barely chopped
1 tablespoon capers, rinsed, pressed dry between towels and barely chopped
1 tablespoon finely diced shallot (about 1 medium shallot)
1 cup extra-virgin olive oil
About 3 tablespoons Champagne vinegar, or white wine vinegar
Salt and freshly cracked black pepper

Preheat the over to 275º

Very gently knead the bread crumbs together with the 1 tablespoon olive oil and spread in a thin even layer on a baking sheet. Bake until the crumbs are the color of strong tea, about 30 minutes. Don't try to rush this step; if the crumbs are not dry enough, the salsa will go soggy in minutes. You should get a scant 2/3 cup very hard crumbs. Cool completely.

Stir together the anchovies, thyme, capers, shallot, extra-virgin olive oil, vinegar and salt and pepper to taste. Combine this base with the crisp bread crumbs about 10 minutes before serving, then taste and add more of any of the ingredients if you like. The salsa should be brightly flavored and juicy. Stir and taste again just before serving.