The Italian condiment known as salsa verde is a versatile, zippy sauce. I often make it just with parsley, garlic, lemon juice, olive oil, and salt, but the addition of capers, onions, and egg makes it even better.

I serve the simpler version over fried, hard-cooked, or poached eggs, served in turn over a veggie hash of any kind — root vegetables or winter squash in the winter, new potatoes, peas, zucchini, or corn in the summer.

It’s also a wonderful dressing for a pasta or rice or quinoa or lentil salad, and great with meat and fish that’s been roasted or grilled. And I put it on sandwiches and quesadillas or mix a little into the egg yolks for a twist on deviled eggs or egg salad.

Steps

1. Combine all the ingredients except the egg, salt, and pepper.
2. Mash the egg yolk until smooth, adding a little of the sauce to thin it. Finely chop the egg white.
3. Stir the yolk and the white back into the sauce, season with salt and pepper, and adjust the lemon/vinegar as needed.