Ingredients

• 1 large boiling potato
• 1 carrot
• 1 zucchini
• 1 large egg
• 1/3 cup flat-leafed parsley leaves
• 1 small garlic clove
• 1 small shallot
• 2 small pimiento-stuffed green olives
• 1 tablespoon fresh lemon juice
• 1 teaspoon drained capers
• 1/8 teaspoon anchovy paste
• 3 tablespoons extra-virgin olive oil

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Instructions

1. Peel potato and cut it, carrot, and zucchini into 3- by 1/2-inch sticks. Prick large end of egg with a pin and in a saucepan combine egg, potato, and carrot with cold water to cover by 2 inches. Bring water to a simmer and add salt to taste. Simmer mixture 10 minutes, or until vegetables are just tender, and with a slotted spoon transfer egg and vegetables to a bowl of ice and cold water. Add zucchini to pan and simmer 3 minutes, or until just tender. Remove zucchini with slotted spoon and add to egg and vegetables.
2. Makes sauce: In a blender or small food processor purée parsley, garlic, shallot, olives, lemon juice, capers, and anchovy paste until smooth. With motor running, add oil in a stream, blending until emulsified.
3. In a blender or small food processor purée parsley, garlic, shallot, olives, lemon juice, capers, and anchovy paste until smooth. With motor running, add oil in a stream, blending until emulsified.
4. Drain vegetables and egg and pat vegetables dry with paper towels. Peel egg and quarter lengthwise. Divide egg and vegetables between 2 plates and spoon sauce over them.