Sarah Copeland, author of The Newly Wed Cookbook and Feast, has a new book out: Every Day is Saturday. It’s filled with recipes and strategies for cooking every day of the week, the goal being to keep that weekend-cook mentality going strong all week long. I have made one and only one recipe, but it’s a good one: The Only Green Sauce You Need. It’s a mix of herbs, olive oil, lemon juice, garlic, and something with body: avocado, miso, nuts or tahini. I went the avocado route and took Sarah’s suggestion to smear if over toast, which I then topped with a 7-minute egg and sea salt. No regrets. I’ve since used it another toast with sliced, mashed avocado — avocado on avocado is never a bad thing, right? I’ve also smeared it over — wait for it — more toast, which I then topped with salted cucumber ribbons and dukkah (see below). But the uses for this sauce extend far beyond toast ..
How To Use This All-Purpose Green Sauce
Use this green sauce as…
… a dip for veggies. … a spread in sandwiches. … a sauce for grilled fish or shrimp. … a condiment for fried eggs. … a flavor swirl (that’s a thing, right?) in savory yogurt bowls. … a dressing for roasted vegetables or chicken. … and, of course, a smear for toast.
There is nothing you won’t want to slather this sauce on all summer long. Here’s the three-step play-by-play: 1. Gather your ingredients. Roughly chop the herbs, juice the lemon, peel the garlic, scoop out some avocado flesh. 2. Throw the ingredients in a food processor or blender. 3. Pulse till blended but with a bit of texture. Adjust flavor as needed. How to use it? The possibilities are endless, but I highly recommend you start here: olive oil toast + jammy eggs. Then here: Olive oil toast + salted cucumber ribbons + dukkah. Sarah Copeland’s Every Day is Saturday: 4.9 from 10 reviews I love the versatility of this sauce — I find myself dipping carrots into it when I need a snack to slathering it over toast for lunch to tossing it with grilled shrimp for dinner. Avocado: I love the creaminess the avocado lends here, but in place of it you could use something, as Sarah says, “with body.” She offers miso, nuts, and tahini as alternatives to the avocado. I’ve been cutting 1 avocado in half and using the smaller half for this recipe.
