Thursday, August 7, 2014

Tahini Salad Dressing

2 tb to 1/4 C agave or honey
2 tb to 1/4 C olive oil
Up to 3 tb dried herbs 
A few drops to 1/4 tsp lemon oil
1 tb garlic (paste, roasted, chopped)
1/4 to 1/2 C tahini
1/4 to 1/2 C plain unsweetened almond milk
Salt and pepper to taste

Warm the herbs, olive oil, lemon oil, garlic, and agave in the microwave until thin and easy to work with.  Whisk well and add tahini paste. Season with salt and pepper, then add almond milk. Whisk well and store in a bottle or jar in the refrigerator. If you find that your dressing is too thick or too thin, you can add more tahini or almond milk to adjust the consistency.

Notes on tahini:  when you get your jar of tahini, use a spoon to mix the oil and paste back together again. Tahini is much like natural peanut butter and separates like the dickens. To keep it blended, store in the refrigerator after mixing. 

Notes on herbs:  you can use whichever herbs you like. I used tarragon, dill, and parsley in this recipe to keep the flavor light and neutral. You could also use italian herbs, herbes de Provence, or dried garlic chives. You could also add ginger and sesame oil to make a more asian inspired dressing.