Parsley salsa

From issue #5, page 69.
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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