With Billy Merritt
Wednesdays 9:30PM ET
Vegetable and Herb Sauce Recipe
Download Printable Recipe [pdf]
Provided By:
Uncorked with Billy Merritt
Ingredients:
SALSA VERDE (Makes 3 cups)
3/4 cup extra virgin olive oil
1/2 cup finely minced roasted red peppers
1/2 cup minced fresh Italian parsley leaves
1/2 cup minced red onion
1/4 cup finely diced Gherkin pickles
1/4 cup red wine vinegar
1 hard boiled egg, minced (yolk and white separate, see Note)
2 tablespoons drained capers, minced
Freshly ground black pepper
Salt
Preparation:
In a bowl, stir the first seven ingredients until thoroughly mixed. Season with salt and pepper. Serve at room temperature.
Note: To prepare a properly cooked hard-boiled egg with no discoloration around the yolk, start the egg in a small saucepan of cold water. Bring to a boil over high heat, then immediately lower the heat to a simmer. Cook the egg 12 minutes and plunge it into cold water until completely cool. Peel the egg and separate the yolk and white before mincing.