Friday, May 2, 2014

Green Tahini Sauce

Something funny happened the other night. Nick and I were relaxing in bed and I realized we were both reading backlogged issues of Bon Appetit magazine with two more piled next to us. It was a luxurious moment - taking a break from nightly projects after the boys go to bed (building bookshelves - him, book edits - me) and it struck me how much we love reading about food. Nick has also been flipping through Momofuku after I fall asleep and An Everlasting Meal is next up for me.

So naturally, this recipe is from January's Bon Appetit issue but feels like spring to me. Green Tahini Sauce reminds me of a richer nuttier version of Green Goddess.  We've eaten it on salads, spread on sandwiches, and brushed on chicken skewers.

Green Tahini Sauce
slightly adapted from Bon Appetit, January 2014

2 garlic cloves, peeled
1 teaspoon kosher salt, plus more
1 bunch watercress, thick stems trimmed
1 cup fresh mint leaves
1/2 cup tahini (sesame seed paste)
2 tablespoons (or more) fresh lemon juice

1. Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer garlic to the bowl of a blender.

2. Return water in saucepan to a boil. Cook watercress and mint just until wilted, about 15 seconds; drain. Run watercress and mint under cold water to cool.

3. Squeeze watercress and mint in a kitchen towel to remove as much moisture as possible; coarsely chop.

4. Puree watercress, mint, garlic, tahini, lemon juice, 1 teaspoon salt, and 3/4 cup water in a blender until smooth. Season with salt and more lemon juice if desired.

We first ate this drizzled over a salad of arugula, radishes, salty sunflower seeds, and shredded roast chicken. The sauce can be kept in the refrigerator for 3 days in an airtight jar. Shake before using.

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