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Goddess Greens

June 14, 2011
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Nadine let me in on a little secret yesterday: the greens are growing like crazy and we’ll all get our fair share of them in our CSA boxes.  Some greens are great for braising, but others are better in a salad.  I love salads, but I I’m not a huge fan of store bought salad dressing.  Ever look on the ingredient list of those bad boys?  Yikes!  They can be scary.

Since we’ll all be eating a lot of salads, I wanted to share with you my all time favorite salad dressing.  My dearest friend Lindsay turned me on to this when she put it on her blog, and I haven’t been able to get enough.  I always have a jar of this dressing in my fridge.  I put it on EVERYTHING!  My favorite combination is spinach, toasted slivered almonds, avocado, and golden raisins but you can be as creative as you want.  So without further ado, I present to you…

Tahini Goddess Dressing
Yields about 1 cup

Ingredients:
2 cloves of garlic, minced
1 tsp kosher salt
1/2 cup sesame tahini*
4 tsp soy sauce
2 tbls apple cider vinegar
2 tsp honey or agave nectar
1/3 cup of water **
2-3 tsp finely chopped cilantro

Method:
Put everything except the water into a food processor or bullet blender and pulse until all ingredients are combined and creamy.  Give it a taste and add more of whatever flavor you want.  If dressing is too thick, add water teaspoon by teaspoon until desired consistency.  Store in a cruet or mason jar in your fridge and enjoy as much as you can. 

*If you don’t want to spend $10 or so on a jar of tahini, Trader Joe’s makes a tahini sauce that is less expensive.  If you use that, use 3/4 cup and only add salt at the end if you feel like it needs more.
**You probably won’t need to add extra water if you use the Trader Joe’s tahini sauce.

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One Comment leave one →
  1. nadinelew permalink*
    June 14, 2011 4:08 pm

    Thanks Mari!

    I love this recipe! You’ll all likely get some ‘confetti’ cilantro this week (looks different from the flat-leafed cilantro, it’s an open-pollinated variety… you’ll know by how it smells!). And I’m betting the spring garlic would work well in this recipe, too!

    My favorite dressing for spring salads is:

    one part olive oil
    one part white balsamic vinegar
    squeeze of lemon
    blob of dijon mustard
    salt/pepper to taste
    thinly sliced spring onion

    all whisked together until it is emulsified and tossed in with fresh lettuce and handfuls of fresh herbs.

    Post your favorite dressing recipes!

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