dressing – And What I Ate

This dressing is so simple, so delicious and can be used as a drizzle over anything from roasted veggie sides – it would be fantastic over roasted asparagus – to a salad or a hearty dish over grains. It keeps for about a week but honestly, you’ll be lucky if it lasts for more than a day. Enjoy.

Lemon-Tahini Dressing (makes about 1.5 cups)

1/4 c. fresh lemon juice
1/3 c. tahini
1/3 c. water
1 tbsp. EVOO (lemon olive oil, if you have it, is amazing in this)
1 large garlic clove, pulverized or finely grated on a microplane
1/2 tsp. cumin
1/3 tsp. salt

Combine all ingredients, then stir really really well until it reaches a “drizzle” consistency – you want it to slightly coat a spoon, but also pour off pretty easily. Make sure you eliminate all the lumps of tahini – you want this to be smooth.
pre-mixed
Season to taste with more lemon juice, salt and olive oil as needed.
Serve and enjoy, or keep in the fridge up to a week.

I have tried and failed to duplicate that French vinaigrette – the real kind, the Paris kind – for years now. When we went to Paris in July, I made it my mission to figure it out. Every place we went that served something with the right flavor, I asked them what was in it. Vinegar and olive oil were usually the response, until one waitress hooked me up. This. This is the one.

1 tbsp. sherry vinegar
1 tbsp. rice vinegar
2 tbsp. finely chopped shallot
1 medium garlic clove, minced
1 tbsp. good whole-grain dijon mustard
1/2 tsp. kosher salt
1/8 tsp. fresh black pepper
1/4 c. EVOO

1.Combine vinegars with the shallot and garlic. Let sit for 15 minutes – this mellows the flavors and sweetens it, somehow? It’s awesome.

2. After 15 minutes, whisk in the mustard and the salt and pepper.

3. Whisking constantly, drizzle in the EVOO until combined.

4. Taste and season. Serve with just about anything.

Tag: dressing

Lemon-Tahini Dressing

Classic French Vinaigrette