Tahini Dressing


This summer as I was prepping what felt like boatloads of meals for myself to get through each week, I realized I needed something other than my Dijon, garlic and olive oil vinaigrette. And something other than my other olive oil and balsamic combo. Something just a little bit more… enticing. Don’t get me wrong! The classics are just that, classic. But don’t they need a break, too? I’ve added this dressing into my rotation and I’m so glad I did. Hey, you, c’mere (I say this in my head to the dressing. We’re kind of a thing these days)!

Tahini Dressing
1/4 cup tahini (sesame seed paste)
1/4 cup apple cider vinegar
1 tablespoon olive oil
2 tablespoons warm water
1 garlic clove, grated
1 piece ginger root (comparable to the garlic clove in size), grated
1 teaspoon fermented chile paste (or other heat source of your liking)
1 teaspoon maple syrup (optional)
1 teaspoon toasted sesame oil (optional)
pinch of sea salt (add only if you’re dressing a salad that doesn’t already contain salt, see recipe below)

Combine all ingredients in a small bowl. Add more water if necessary to create a pourable dressing. The pictured salad is massaged kale, quick-pickled onion and cucumber.

Massaged Kale
1 bunch kale, stems removed
1 teaspoon sea salt

Gather a few leaves of kale, roll together as best you can, and finely chop. Repeat until all kale has been shredded. Place in a large bowl and sprinkle with the sea salt. Now use your hands and massage the kale for about a minute, until slightly wilted and delicate.

Quick Onion Pickle
1 small onion
1/2 cup apple cider vinegar
few slices of a beet root (optional, not pictured)

Cut the onion in half from tip to root. Remove the papery skin. Finely slice both onions halves and place in a small bowl. Cover with the apple cider vinegar (use more if necessary). Gently massage (oh, yes, again) the onions in the vinegar. Allow to sit for at least five minutes. Squeeze excess liquid from the onions before plating. As another option, place the sliced fresh onions in a small glass jar, cover with apple cider vinegar and place the beet root in as well. Cover and allow to sit in the fridge for up to two months; your quick pickled onions will become pink, and you can continue to top off the vinegar as needed and add fresh onion slices as you see fit.


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