The Greenest Tahini Sprout + Avocado Sandwich
Though I'm pretty much vegetarian, I love exploring Bon Appétit magazine, mostly for the amazing food photography, and for getting up to speed on the latest and most interesting culinary trends. They always tend to highlight some great veggie dishes, sauces and sides with recipes that are achievable. So when I saw The Greenest Tahini Sauce on their site, I wondered to myself what would be the best application of this sauce to taste it in a simple setting...
Of course! The super basic and forever classic Sprout + Avocado Sandwich.
You can find the official tahini recipe at Bon Appétit, or try my loose take on it below.
1/2 bunch of parsley (the original recipe calls for flat leaf, but I used curly parsley...about half of one of those huge bunches from Whole Foods)
the juice from 1 lemon (or 2 tablespoons lemon juice)
1/2 cup tahini (sesame seed butter)
Quickly blanch the garlic cloves, watercress, parsley, and mint by submerging them first in boiling water for about 15 seconds, then transferring them to an ice bath to arrest the cooking process. The greens should wilt.
(*Note: The original recipe recommends this blanching process, though I may try the recipe again without it to see what the difference is in taste or texture.)
After soaking the greens in the ice bath, pat them dry with a paper towel to remove excess water.
Next, coarsely chop the garlic and greens, and put them in a blender with the tahini, lemon juice, salt, and water. Blend it up.
I used 1/2 cup of water to make mine a little thicker, but you can add more as you go if you'd like the sauce a little thinner, as a dressing or something. This is also the time to add more lemon juice or salt if desired.
This will save for a few days in an airtight container.
If you're ready to make your sandwich immediately, grab some bread, some alfalfa sprouts, and a ripe avocado.
Assemble sandwich. Sauce both sides of the bread for maximum effect.
