Title: Vegetables in Salsa Verde
Categories: July 1994
Yield: 1 servings

1 lg Boiling potato
1 Carrot
1 Zucchini
1 lg Egg

---------------------------------FOR SAUCE---------------------------------
1/3 c Flat-leafed parsley leaves
1 sm Garlic clove
1 sm Shallot
2 sm Pimiento-stuffed green
-olives
1 tb Fresh lemon juice
1 ts Drained capers
1/8 ts Anchovy paste
3 tb Extra-virgin olive oil

Peel potato and cut it, carrot, and zucchini into 3- by 1/2-inch sticks.
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. Bring water to a simmer
and add salt to taste. 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. Add zucchini to pan and simmer 3 minutes, or until
just tender. Remove zucchini with slotted spoon and add to egg and
vegetables.

Makes sauce:

In a blender or small food processor puree parsley, garlic, shallot,
olives, lemon juice, capers, and anchovy paste until smooth. With motor
running, add oil in a stream, blending until emulsified.

Drain vegetables and egg and pat vegetables dry with paper towels. Peel egg
and quarter lengthwise. Divide egg and vegetables between 2 plates and
spoon sauce over them.

Serves 2 as a first course.

Gourmet July 1994

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