Easter Eggs with Watercress and Parsley Sauce
yield: Makes 10 servings
10 large Easter eggs (preferably from a local farm), room temperature
2 tablespoons plus 1/2 teaspoon coarse kosher salt
1 small garlic clove, thinly sliced
2 tablespoons boiling water
1/4 cup coarsely chopped watercress
1/4 cup coarsely chopped fresh Italian parsley
1/8 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
Peel and slice Easter eggs in half
Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes. Transfer garlic with garlic liquid to blender. Add watercress, parsley, cayenne, and remaining 1/2 teaspoon coarse salt. With blender running, add olive oil in thin stream and blend until mixture is smooth. Season to taste with freshly ground black pepper. Do ahead watercress-parsley sauce can be made 4 hours ahead. Cover and chill. Bring sauce to room temperature before using.
Arrange Easter eggs on a platter. Sprinkle lightly with salt and freshly ground pepper. Spoon watercress-parsley sauce over and around the eggs and serve.