Author Notes: This sauce, rich with watercress and mint, loads vibrant color and flavor into a simple tahini sauce, one of my home staples for quick flavor. The blanching step ensures a bright green color and also makes it easier to blend together the tahini and the greens.
From BON APPETIT: THE FOOD LOVER’S CLEANSE by Sara Dickerman. Copyright © 2015 by Sara Dickerman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. —Sara Dickerman
Makes: 1 1/2 cups
bunch watercress, thick stems trimmed (or 1/2 bunch or 6 ounces spinach or baby spinach)
cup fresh mint leaves
cup fresh flat-leaf parsley leaves
tablespoons or more fresh lemon juice
- Cook the garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer the garlic to a bowl of ice water; let cool.
- Return the water in the saucepan to a boil and cook the watercress, mint, and parsley just until wilted, about 15 seconds; drain. Transfer the watercress and herbs to ice water; let cool. Drain the watercress, herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop.
- Purée the watercress, herbs, garlic, tahini, lemon juice, 1 teaspoon salt, and 3/4 cup water in a blender until smooth, thinning with more water as needed to reach the desired consistency; season with salt and more lemon juice, if desired.
- Do ahead: The sauce can be made 3 days ahead. Cover and chill. Shake before using.
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