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Salsa verde
Salsa verde

Ingredients

  • 4 hard-boiled eggs
  • ¼ tsp salt
  • ¼ cup extra virgin olive oil
  • 2 gherkins
  • 12 pimento-stuffed green olives
  • 1 Tbsp capers, rinsed
  • 1 Tbsp sherry vinegar
  • 3 Tbsp finely chopped parsley
  • 2 Tbsp snipped chives

Salsa verde

  • Serving size: Serves 6
  • Cooking time: Less than 15 minutes
Method

You only need the egg yolks in this recipe. Shell the eggs, extract the yolks and place in a bowl with salt. Mash well and work in the oil a little at a time.

Dry gherkins and olives with paper towels. Rinse and drain capers and pat dry. Chop everything finely (not to a paste, keep it lumpy); reserve 1 olive for garnishing. Add to eggs and oil then mix in sherry vinegar and plenty of freshly ground black pepper. Finally, add the parsley and chives. Serve garnished with a halved olive and a little parsley.

Cook's tip

The egg yolks for this salsa need to be soft and creamy, not runny or hard. Cook large eggs (at room temperature) for 10 minutes at a very gentle boil. The salsa can be prepared several hours in advance. Cover and keep it at room temperature. Transfer to the fridge for longer storage.

From Taste magazine, July 2009.

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