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).

The Silver Palate's Green Sauce

Makes: 1 1/2 cups

• 2cups fresh parsley leaves
• 3scallions (green onions, white and green parts), sliced
• 1/2cup fresh dill sprigs
• 3anchovy fillets, drained
• 3cloves garlic, roughly chopped
• 1tablespoon capers, drained
• 6tablespoons fresh lemon juice
• 3/4cup olive oil
• Salt and freshly ground black pepper, to taste
• 2hard-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.

https://food52.com/recipes/27851-the-silver-palate-s-green-sauce