The Silver Palate's Green Sauce

By • April 15, 2014 • 3 Comments



Author Notes: A sauce in spring green that goes with everything from asparagus to salmon to Easter hams and lambs (and the perfect place to put those leftover hard-boiled eggs). Adapted slightly from The Silver Palate Good Times Cookbook (Workman, 1985).Genius Recipes

Makes 1 1/2 cups

  • 2 cups fresh parsley leaves
  • 3 scallions (green onions, white and green parts), sliced
  • 1/2 cup fresh dill sprigs
  • 3 anchovy fillets, drained
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon capers, drained
  • 6 tablespoons fresh lemon juice
  • 3/4 cups olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 hard-cooked eggs, finely chopped
  1. Mince the parsley, scallions, and dill in a food processor fitted with a steel blade. Add the anchovies, garlic, capers, and lemon juice. Process until smooth. With the machine running, add the oil in a thin, steady stream. Season to taste with salt and pepper. Remove to a serving bowl and stir in the eggs.
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Comments (3) Questions (1)

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Whales_underwater

about 1 month ago Alex Peters

Any particular brand of anchovies that you would recommend? :)

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3 months ago Athena

Are the eggs optional? Will I be missing something in flavor without them?

Miglore

3 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

They can certainly be optional -- they add something delicious and unexpected to the sauce, but it would still be good without.