A versatile sauce made with spring produce that can be used as an accompaniment to roasted meats, a dressing in salad, or topped on potatoes.
1/2 lemon, very thinly sliced
1/2 cup olive oil
2 cloves garlic, not peeled
1 Tbsp apple cider vinegar
1 1/2 cup greens (packed & roughly chopped) - turnip greens, radish greens, arugula, kale, basil, parsley, mint, cilantro, any combination of available greens
2 spring onions or scallions, chopped
1Tbsp dijon mustard
Roasted lemons (see below)
Salt and black pepper to taste
1/2 Tbsp light miso
2 Tbsp tahini
1. Char the lemons- In a small skillet cover the sliced lemons with olive oil and add the 2 garlic cloves, keep them unpeeled so they don't burn. Heat over medium-high heat. Lemons are done when very dark on the edges, about 8-10 minutes. Immediately toss with apple cider vinegar, remove the garlic peels and process in a small food processor or blender until all large chunks are broken down.
2. Add the greens, spring onions, and mustard. Blend until combined but still slightly chunky or until smooth. Season with salt and pepper to taste.
3.If using any of the optional additions, add in when you would season. Adjust as needed. Add a tablespoon of water when adding the tahini.
4. This sauce is great with grilled or roasted meats, mixed into a dressing or rice salad, or with roasted potatoes or sweet potatoes.