My dad is famous among his friends for this salsa verde; you can find him in his tiny kitchen at regulars intervals making large batches of it to fulfill the requests that normally build up around Christmas time,
He swears it goes best with poached meats like beef and chicken, but I have established it’s fantastic with sausages too to cut through the fat or to stuff the whites of hard boiled eggs as a snack.
It will last about 3 months if kept in a sealed jar and a month in the fridge once open, but please ensure to always keep it covered with a layer of olive oil.
Makes 1 medium jars worth
- 3 hard boiled eggs (yolk only)
- 1 big bunch parsley (any kind)
- 1 tbsp capers
- 2 garlic cloves
- 3 slices of “fake” bread (hovis or the like and it can be white or wholemeal, but not seeded!), crustless
- ½ cup red wine vinegar
- Extra Virgin Olive Oil
- 5-6 anchovy filets
Soak the bread in the vinegar.
Put all the ingredients in the food processor (in the order below) and mix until it’s nice and creamy?
1. parsley, garlic, capers and a little evoo
2. Anchovies, eggs and extra evoo if necessary
3. Bread little by little
Do not add salt as this is added naturally by the capers and anchovies. Put the sauce in a jar and make sure that it’s always covered by a layer of oilve oil. Let it sit for at least 48 hours before using.
Troubleshooting
Too dry? Add extra virgin olive oil.
Too runny? Add a slice of bread (no vinegar).
Too vinegary? Add a slice of bread.
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Chicken Kiev
Poached eggs
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Thanks Carla (and dad) I have followed this recipe and can confirm it’s delicious – I also see it working very well with sausages. Maybe even merguez!!