| Ingredients | |
|---|---|
| 6 | large eggs, hard boiled |
| 1 Tbl | green garlic |
| 1 tsp | lemon zest |
| 1 Tbl | lemon juice |
| 2 tsp | fine sea salt |
| ½ tsp | freshly cracked pepper |
| 2 Tbl | champagne vinegar |
| 2 tsp | capers, finely chopped |
| 2 cups | nasturtium leaves, packed |
| ½ cup | parsley leaves |
| 2 cups | extra virgin olive oil |
Peel and rough chop the hard boiled eggs. Place in a large mixing bowl and reserve. Prepare and clean the green garlic by trimming the root end just above the roots and where the stem turns from light green to darker green.
Finely chop the green garlic and place in a medium bowl with the lemon zest, lemon juice, salt, pepper, champagne vinegar, and chopped capers. Allow to macerate for 15 minutes.
Meanwhile, clean and prepare the nasturtium leaves by removing the stems and washing them thoroughly, Be sure to harvest the leaves from an area that has not been sprayed with herbicide. Look for the smaller, more tender leaves.
Finely chop the nasturtium and parsley leaves and place in the blender with 1½ cups of olive oil. Blend on medium speed to incorporate.
Add 1 cup of the herb oil to the bowl of macerating green garlic. Taste for seasoning and balance of oil and acid. This dressing should have a brightness and sharpness to it without being overly pungent.
