Italian Salsa Verde
['4 (3 1/2 x 3 1/2-inch) slices white sandwich bread, crusts removed', '2 tablespoons white wine vinegar', '4 cups (packed) fresh Italian parsley leaves (from about 2 large bunches)', '1 1/2 cups extra-virgin olive oil', '15 cornichons* (scant 1/2 cup)', '5 anchovy fillets', '1/4 cup drained capers', 'Fine sea salt', '*Tiny', 'brine-packed French pickles; available at some supermarkets and at specialty foods stores.']
Place bread slices in medium bowl. Pour vinegar over and let stand until bread softens, about 15 minutes.
Transfer bread mixture to processor; add next 5 ingredients and process until almost smooth. Transfer salsa to medium bowl. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover; refrigerate. Let stand at room temperature 1 hour; rewhisk before using.
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