Silver Palate Cookbook Green Sauce Declared “Genius”
We’ve been serving — and loving — Green Sauce, from The Silver Palate Good Times Cookbook, for years. Our bed and breakfast guests at Wickwood Inn enjoy it like crazy at our Sips & Small Plates Hour. It sent us skipping when award-winning Food52 proclaimed the Green Sauce as Genius! Thanks, Food52.
How to perk up nearly every dish? It’s always the perfect time of year to enjoy all things bright green! Food52 declares “the recipe for Green Sauce, from The Silver Palate Good Times Cookbook, as a Genius Recipe”. It works with everything from asparagus, salmon, ham to lamb and more. You’ll be able to whip up a batch in no time … and consider yourself lucky if there are leftovers. Our Green Sauce also tastes great over raw vegetables, boiled potatoes and grilled meats. Happy ‘green’ eating, everyone!
The Green Sauce Recipe
Adapted slightly from The Silver Palate Good Times Cookbook (Workman, 1985)
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 cup 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.