Parsley and black olive dressing

Parsley and black olive dressing

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

This dressing is a little similar to an Italian salsa verde, full of strong salty flavours, but made creamy with the addition of chopped egg.

I like to serve it with grilled fish – shellfish, in particular – and it’s delicious with the creamy texture and mild flavour of poached brains.

Ingredients

Quantity Ingredient
80ml extra-virgin olive oil
2 tablespoons apple vinegar
1/3 cup pitted kalamata olives, coarsely chopped
1 cold hard-boiled egg, peeled and coarsely grated
1 small shallot, peeled and finely chopped
1 garlic clove, roughly crushed
1/3 cup flat-leaf parsley leaves, shredded
freshly ground black pepper

Method

  1. In a large bowl, whisk the oil and vinegar. Add the remaining ingredients, then whisk well to combine. Taste and adjust the seasonings if necessary. Use straight away.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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