by linzarella
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linzarella's Notes:
Expand3 large carrots, peeled and sliced on the diagonal Ask a question about this ingredient
beet stems, chopped into half inch pieces Ask a question about this ingredient
salsa verde (recipe follows) Ask a question about this ingredient
1/3 cup kalamata olives, pitted Ask a question about this ingredient
Bring a large pot of water to a boil. Salt well. Add the carrots, and cook until easily pierced with a fork. When they are still slightly underdone, add the beet greens and cook for a minute or two longer. Drain both and toss with salsa verde.
Ask a question about this step1 undercooked hard boiled egg, or just a raw egg yolk Ask a question about this ingredient
1 small garlic clove Ask a question about this ingredient
1/2 cup parsley leaves Ask a question about this ingredient
1 tablespoon capers Ask a question about this ingredient
3 oil-packed anchovies (optional) Ask a question about this ingredient
1/4-1/2 cup olive oil Ask a question about this ingredient
Process the garlic, capers, and anchovies, if using, in a food processor. Then add all the remaining ingredients except for the olive oil, and process until well combined.
Ask a question about this stepScoop the mixture into a bowl and slowly drizzle in the olive oil while stirring vigorously, until you reach your desired consistency. Use more olive oil if you're going to use it as a dressing for vegetables, less if you're going to spread it on crostini or use it as a dip.
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
