The Silver Palate's Green Sauce

Name: The Silver Palate's Green Sauce
Yield: 1 1/2 cups
Ingredients: 2 cup 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 tablespoon fresh lemon juice; 3/4 cup olive oil; Salt and freshly ground black pepper, to taste; 2 hard-cooked eggs, finely chopped

5.0

3 Ratings

Genius Recipes

Test Kitchen-Approved

Photo by James Ransom

Serves: 1 1/2 cups

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).

Ingredients

2 cup 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 tablespoon fresh lemon juice
3/4 cup olive oil
Salt and freshly ground black pepper, to taste
2 hard-cooked eggs, finely chopped

Directions

Step 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.

Ingredients

Directions

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