Author Notes: This was my attempt to make something out of nothing, and not let anything in my fridge go to waste. An undercooked hard boiled egg was perfect for adding richness to a salsa verde, and chopped, blanched beet stems decorated my bowl of humdrum carrots like little rubies. —linzarella
Serves: 2
Ingredients
Carrots with Salsa Verde
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3
large carrots, peeled and sliced on the diagonal
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beet stems, chopped into half inch pieces
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salsa verde (recipe follows)
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1/3
cup kalamata olives, pitted
Salsa Verde
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1
undercooked hard boiled egg, or just a raw egg yolk
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1
small garlic clove
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1/2
cup parsley leaves
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1
tablespoon capers
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3
oil-packed anchovies (optional)
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1/4-1/2
cups olive oil
Directions
Carrots with Salsa Verde
- Bring a large pot of water to a boil. Salt well. Add the carrots, and cook until easily pierced with a fork. When they are still slightly underdone, add the beet greens and cook for a minute or two longer. Drain both and toss with salsa verde.
Salsa Verde
- Process the garlic, capers, and anchovies, if using, in a food processor. Then add all the remaining ingredients except for the olive oil, and process until well combined.
- Scoop the mixture into a bowl and slowly drizzle in the olive oil while stirring vigorously, until you reach your desired consistency. Use more olive oil if you’re going to use it as a dressing for vegetables, less if you’re going to spread it on crostini or use it as a dip.
