Recipe by BakinBaby
Delicious over mixed greens. Add cucumbers and radishes if you like. I found the dressing to be a bit runny, so make sure your tahini is rich and full, if not, don't add as much water. Either way, the taste is yummy and not your ordinary dressing. As chef blucoat chef #225426 so eloquently pointed out, this recipe comes from Gourmet 2002. I had written it down on a deposit slip and failed to note where it came from. Thanks Blucoat.
Top Review by blucoat
This recipe is from Gourmet (October 2002) where it's served with this salad:
1/2 pound romaine, torn into bite-size pieces (6 cups)
1 bunch radishes (1/2 pound), trimmed, halved, and thinly sliced (1 cup)
1/2 seedless cucumber, halved lengthwise and thinly sliced crosswise
4 scallions, thinly sliced
Read More http://www.epicurious.com/recipes/food/views/Romaine-Radish-and-Cucumber-Salad-with-Tahini-Dressing-107189#ixzz16Y78ZMQo
- 1⁄4 cup tahini
- 1⁄4 cup water
- 2 1⁄2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 garlic clove (minced)
- 1⁄2 teaspoon kosher salt
- 1⁄8 teaspoon cayenne
Directions See How It's Made
- Mix ingredients in a blender ( or be lazy like me and put all ingredients in a safely secured jar and shake like the dickens. I didn't add additional water) adding more water to create the thickness you like, chill at least 3 hours.
- Serve over fresh geens, cucumbers and radishes.