I’ll be the first to admit I have culinary commitment issues.
One week, a certain salad dressing might be the apple of my eye, only to suddenly seem ‘blah’ overnight.
As a result, purchases of bottled salad dressings aren’t very fruitful for me. After a bottle is approximately halfway used up, it sits in my refrigerator for months, unused and ignored until it expires.
“I’m just not that into you,” I say apologetically as I empty it out in my kitchen sink.
Alas, I don’t want to get a bad reputation in the salad dressing aisle. That’s why I now make my own salad dressings in very small batches.
This dressing below — a tasty break respite from vinaigrettes — is one of my all-time favorites. It goes particularly well over crunchy raw salads or steamed vegetables. I was inspired by the tahini dressing served by one of my favorite New York City vegetarian restaurants. Thank you, Quantum Leap!
YIELDS: 4 servings
1/4 cup tahini
1/4 cup water
2 teaspoons apple cider vinegar
1 Tablespoon lemon juice
2 or 3 garlic cloves
1/4 teaspoon salt
Combine all ingredients in a food processor and pulse until evenly combined.
Let stand for a few minutes and serve.
NUTRITION INFORMATION (per serving):
1 gram saturated fat
150 milligrams sodium
Good source of: Copper, manganese, phosphorus, vitamin C
Added bonus 1: Tahini — also known as ‘sesame seed butter’ — is high in beta-sisterol, a phytosterol that helps lower LDL (“bad”) cholesterol.
Added bonus 2: Sesame seeds also contain sesamol, an antioxidant that helps lower atherosclerosis (that’s the technical term for “hardening of the arteries”) risk.