Parsley salsa
Photography Photography by Becky Nunes.
INGREDIENTS
2 cloves garlic
2 tablespoons capers
2 anchovy fi llets
1 cup fl at leaf parsley
2 tablespoons red wine vinegar
¼-½ cup extra virgin olive oil
3 hardboiled egg yolks
METHOD
Put the garlic, capers, anchovies and parsley on a board and chop to a paste. Scrape into a bowl and add the vinegar and half the olive oil. Crumble the egg yolks into the salsa, season and taste. Add the remaining oil if necessary
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