Prep 3 mins
Cook 0 mins
52nd Street, Manhattan, 1981 my train's subway stop was right under the building to my office. Rounding the corner, was a juice/salad bar which had a phenomenal breakfast/lunch following. Needless to say, I was one of their best customers, everyday, twice a day and over and over again I'd eat the same salad dressing on anything and everything...they finally relinquished this secret recipe to me. I'm happy to pass this on to you. It's light and delicious and I hope you will also use it over and over again!
- 1 cup tahini
- 1⁄2 bunch fresh curly-leaf parsley (chopped)
- 1⁄3 cup lemon juice
- 4 crushed garlic cloves
- 1⁄8 cup tamari soy sauce
- 2 cups water
- 1 cup canola oil
- Blend all ingredients and store in refrigerator.
- Keeps well.
I used olive oil instead of canola (and used less than half of what was called for), dried parsley (didn't have fresh) and shook in some garlic powder instead of the crushed fresh (because I was lazy). It still came out great! I poured it over a salad with romaine and green leaf lettuce, carrot, fine diced onion and chick peas and served it with garlic bread. My boyfriend and I have decided this is the best salad dressing we've ever had! I will be making this all the time.
I made this long ago but forgot to review, sorry. I have made this several time and love it more each time i try it. Thanks for sharing
ZOMG. This is SO FREAKIN GOOD! Tahini dressings are often hit or miss with me, I've had terrific ones but crappy ones too...this is one of the best ones I've ever eaten! And I LOVE that it requires no blender and stuff I normally keep in my house! No labor here! Out of pure laziness I just mixed everything right in the container with a fork, and it came out great. I scaled the recipe down to make 1 cup and used everything described-- a thin tahini, canola oil, tamari sauce-- except the garlic clove, out of laziness I used 1 teaspoon garlic powder and skipped the parsley because I didn't have any. It's wonderful on all kinds of salads and also as a dipping sauce and garnishment for veggie burgers. Thank you so much for sharing this wonderful recipe, I'll be making much more than 1 cup next time :)