Tomato and Onion Salad with Tahini Dressing
Submitted by: Willow
Most of the time I just use vinegars, but when I want a creamier dressing I
like a tahini dressing that I got from a Mark Bittman article in the NY Times.
In the article, he discussed tahini and provided a recipe for tomato and onion
salad with tahini dressing. Actually the whole salad is good (and ETL suitable,
if you omit salt), but I like the dressing on other salads as well. I'll post
the entire recipe, with brackets around the salting suggestions which I omit
when I make this. Incidentally, soaking the onion in salted water is known as
"killing" the onion and tames them a bit, but Bittman says in his
article that this step is optional and may be skipped if you like your onions
strong.
1 medium red or white onion, peeled and diced
[salt] and pepper to taste
1/2 garlic clove, peeled and minced, or to taste
1/3 cup tahini paste
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice, or more to taste
4 medium tomatoes, cored and chopped
1/2 cup fresh parsley leaves, chopped
1. [Soak onion in salted cold water while preparing other ingredients, about
30 minutes]. Whisk or blend together garlic, tahini and cumin, and add lemon
juice; the mixture will become very thick. Thin with hot water, a tablespoon at
a time, just so the mixture can be spooned (It will thin further when tossed
with tomatoes). Season to taste with [salt] and pepper.
2. Toss onion, tomatoes and parsley with dressing. Taste, adjust the
seasonings and serve.
Posted at DrFurhman.com.
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