"Courtney, our garden manager grows some of the best vegetables I’ve eaten. I thought it would be fun to feature some of her produce with our eggs and Prato Lungo extra virgin olive oil. Normally, people like to cut the extra virgin olive oil with a little neutral flavored oil. Not me. With our Prato Lungo, it is not necessary. Everything in this recipe is ours, except for the salt" - Sheamus
3 cloves of garden fresh garlic ( or cured, but not germinating)
3 LMR Pullet egg yolks
Juice of lemon
1 cup Prato Lungo Extra Virgin Olive Oil
Crush the garlic cloves with a little salt in a mortar and pestle until it is a smooth paste. Add the three yolks and stir to combine with the paste. Slowly begin to drizzle oil in, drops at first, until it thickens; then increase the amount slowly.
If it starts to become too thick, add a couple of drops of water. Season with a little lemon juice and salt if needed. Let the flavors develop for 30 – 45 minutes before service.
I serve it with whatever I have coming out of the garden such as: Turnips, radishes, baby zucchini, squash, broccoli, carrots, tomatoes, beets, etc. Some people include Tuna, olives, hard boiled egg, or whatever is on hand. I also like it with a bit of seared Ranch Hand Filet, cut into bite-sized pieces.