Photo by TED+CHELSEA CAVANAUGH, Food Styling by Susie Theodorou
This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp. Use with Chicken and Cucumber Rice Bowls and/or Greens-and-Beans Sandwiches.
Recipe information
Yield
Makes about ¾ cup
Ingredients
5 scallions, trimmed
1 cup coarsely chopped parsley
¼ cup unseasoned rice vinegar
2 Tbsp. grapeseed or vegetable oil
1 Tbsp. toasted sesame oil
1 Tbsp. honey
1 serrano chile, thinly sliced
Preparation
Step 1
Purée scallions, parsley, vinegar, grapeseed oil, sesame oil, and honey in a blender until smooth. Add half of chile and blend until incorporated; add water a teaspoonful or so at a time if sauce is too thick (should be the consistency of heavy cream). Taste sauce; chiles range in spiciness. Add more if desired, blending again to incorporate; season with salt.
Step 2
Do Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container; cover and chill. Whisk to reincorporate before using.
