Happy Easter everyone!   

I've just returned home to Tuscany and will be celebrating the holiday with friends, eating roasted lamb dressed with a bright salsa verde or green sauce.  In Tuscany, spring is a welcome change that provides us with fresh peas, fava beans and asparagus, but there are also lots of wild herbs in the fields, which we make into a salsa verde.  This lovely bright sauce was traditionally pounded into a smooth puree with a mortar and pestle, but nowadays we use the food processor.  It makes a delicious topping for hard boiled eggs, which we always seem to have too many of at Easter, and is a beautiful green contrast to the white and yellow egg.  I like to toss some meclun and baby greens with a very light balsamic vinaigrette, then place the hard boiled egg halves on top with a great dollop of salsa verde.  It also makes a perfect spring crostini topping.   

Enjoy and God bless you all this Easter!

Gina 

Quail eggs in basket

Salsa Verde

4 large handfuls of greens: arugula, flat-leaf parsley, dandelion, nettles (just the new leaves)

1 hard boiled egg, quartered

2 anchovy fillets

1 tbsp capers

Sea salt

Extra virgin olive oil

Place all ingredients in a food processor and puree until smooth, adding as much olive oil as you need to until the salsa is smooth and fine.  Spread the salsa on crostini for an antipasto or dollop it on hard boiled eggs.