The Silver Palate's Green Sauce

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).

The Silver Palate's Green Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups fresh parsley leaves

  • 3

    scallions (green onions, white and green parts), sliced

  • ½

    cup fresh dill sprigs

  • 3

    anchovy fillets, drained

  • 3

    cloves garlic, roughly chopped

  • 1

    tablespoon capers, drained

  • 6

    tablespoons fresh lemon juice

  • ¾

    cups olive oil

  • Salt and freshly ground black pepper, to taste

  • 2

    hard-cooked eggs, finely chopped


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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