From the popular Moosewood Resturant Cookbook published in the late 1990’s comes this classic recipe for tahini lemon dressing. A few of us have used this recipe consistently over the years and felt it was a great one to share for when you are looking for more then just a simple salad dressing of oil or vinegar (or both). It’s simple to make, and tastes delicious as a dressing on green salads or roasted or blanched vegetables. It also compliments falafels, vegetable fritters, even lamb dishes.
Ingredients:
3/4 cup hulled tahini
5 tablespoons fresh lemon juice
1 small to medium clove of garlic, minced
3/4 to 1 1/2 cups of water (depending on your desired thickness)
1/2 teaspoon cracked black pepper
1 handful of very finely minced fresh parsley
pinch of Sea salt
Method:
- Place the tahini, lemon juice and garlic in a food processor or blender and begin to process.
- Keeping the motor running, slowly drizzle the water, checking every now and then to monitor the consistency. Turn it off when you have the consistency you would like.
- Transfer to a small bowl or container, and add the black pepper, parsley and salt and mix thoroughly.
- Cover tightly and refrigerate until ready to use.
Note: Keeps well refrigerated in an airtight jar for up to 2-3 weeks.
Gluten Free | Dairy Free | Vegan | Refined Sugar Free
This dressing compliments perfectly our Sensational Summer Salad recipe
