Vegetables in Salsa Verde

1. 1

   Peel potato and cut it, carrot, and zucchini into 3- by 1/2-inch sticks.

2. 2

   Prick large end of egg with a pin and in a saucepan combine egg, potato, and carrot with cold water to cover by 2 inches.

3. 3

   Bring water to a simmer and add salt to taste.

4. 4

   Simmer mixture 10 minutes, or until vegetables are just tender, and with a slotted spoon transfer egg and vegetables to a bowl of ice and cold water.

5. 5

   Add zucchini to pan and simmer 3 minutes, or until just tender.

6. 6

   Remove zucchini with slotted spoon and add to egg and vegetables.

7. 7

   In a blender or small food processor puree parsley, garlic, shallot, olives, lemon juice, capers, and anchovy paste until smooth.

8. 8

   With motor running, add oil in a stream, blending until emulsified.

9. 9

   Drain vegetables and egg and pat vegetables dry with paper towels.

10. 10

    Peel egg and quarter lengthwise.

11. 11

    Divide egg and vegetables between 2 plates and spoon sauce over them.

* Per serving · 4 servings · Values may vary.

No additional tips available.