salad dressing

zesty turmeric tahini dressing

2nd March 2020

I like to serve this sauce over sauteed broccolini or roasted vegetables. Any leftovers gets drizzled over leafy green salads or scooped up with home-made bread.

~Kasbah Bab Ourika, Atlas Mountains, Morroco~

zesty turmeric tahini dressing

Recipe from Amy Chaplin’s – Whole Food Cooking Every Day.

makes 1½ cups

preparation time – 15 minutes

ingredients

½ cup/115g tahini

½ cup/100g water

2 Tbsp/22g olive oil

2 Tbsp/25g freshly squeezed lemon juice

½ tsp fine rock salt, plus more to taste

one 4-inch(10cm)/30g piece fresh turmeric, peeled and finely grated (2½ Tbsp)

¼ cup/60g freshly squeezed orange juice

2 Medjool dates, pitted and chopped

1 tsp tamari (optional)

¼ tsp cayenne pepper, plus more to taste

preparation

1.  Combine all the ingredients in a food processor or high-speed blender and blend until smooth.

2.  Taste and adjust the salt and cayenne to taste.

The colour intensifies as it sits!

Use immediately, or store the sauce in the fridge for up to 2 – 3  days. Bring to room temperature before using and add water or orange juice to thin if needed.

Note

  • If using a high-speed blender, there is no need to grated the turmeric just roughly chop. Pit the dates and add whole to the blender.
  • If you have particular runny tahini, reduce the water by half and add more as needed to achieve the desired consistency.

anne’s magical sesame-tahini-ginger dressing

18th February 2018

Our Christmas and New Year were spent up in the beautiful, snowy mountains of Boulder visiting our oldest and dearest friends. As soon as we arrived, a daily ritual was naturally established, of cooking and sharing meals together, morning and evening communed around a big table and warm fire. On these nights, Anne would arrive with a basket of organic salad greens which she would chop up and serve drizzled with this magical tahini dressing.

This dressing is special and adds a delicious splash of flavours to anything you put it on. Whenever I make it, it transports me back to those special evenings shared with like-minded friends.

 anne’s magical sesame-tahini-ginger dressing

Makes about 2 cups

I like to tear up some bitter-tasting leaves from the garden, add a sliced pear and a handful of nuts and seeds and there’s a quick salad or steam some kale leaves, greens beans or broccoli. For a more substantial meal cook up a pot of brown rice, roast some seasonal vegetables and drizzle over this dressing. It is guaranteed to add a bit of magic to any dish.

ingredients

3 Tbsp sesame seeds 

¼ cup white miso

½ cup hulled tahini

1 tsp toasted sesame oil

1 Tbsp honey

½ a lemon zested

juice of ½ a lemon

1-inch grated ginger

2 Tbsp raw apple cider vinegar

½ tsp flaked dulse (optional)

¼ cup water

¼ – ½ cup olive oil

preparation

1.  In a small saucepan over medium heat, lightly toast the sesame seeds until they start popping, keep toasting for another minute. Remove from heat and set aside for the seeds to cool.

2.  In a medium jar, place the miso and tahini, stir well until pasty and incorporated, stir in the sesame oil and honey.

3.  Remove the zest from half a lemon and squeeze the lemon juice into the jar, add the grated ginger, apple cider vinegar and if using, the dulse flakes. Stir well, adding the water until the dressing comes together.

4.  Add the cooled toasted sesame seeds and pour in the olive oil, whisk until smooth and creamy.

5.  Taste and adjust the seasonings until you have a pleasing balance of fat and acid. The ideal consistency is that of pouring cream; stir in some water, or little more oil, until it runs easily off a spoon.

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