🥘 Ingredients
- freshly squeezed lemon juice ¼ cup
- apple cider vinegar 1 tbsp
- tahini ¼ cup
- Dijon mustard 2 tsp
- fat garlic clove 1
- pure maple syrup 1 tbsp
- kosher salt ¼ tsp
- Freshly
- extra virgin olive oil ¼ cup
- Cold water
I tested a couple of different oil-free variations, and here's where I landed: you can omit the oil, but it's a tad too harsh and acidic for my taste. It is substantially better with a little bit of oil, as little as 1 tbsp for the whole quantity of dressing. Storage: Store in a sealed jar in the fridge. It will stay good for 7 to 10 days. It will thicken as it rests, so whisk in some cold water until it comes to your desired consistency. Storage: Standard salad dressings do not freeze well, but tahini sauces freeze a bit better, so you can try freezing this tahini dressing for up to 3 months. Defrost in the fridge, and for the best consistency, use an immersion blender or blender to re-emulsify the dressing. Nutrition boost: To make my go-to salad, shred then massage some kale. Add chopped romaine, then drizzle on the dressing. Top with roasted chickpeas (store-bought or see page 236 of Big Vegan Flavor.) Nutrition boost: To make a Greek Salad, mix together sliced cucumbers, halved cherry tomatoes, sliced red onion, green or kalamata olives, and capers. Drizzle with the dressing. Nutrition boost: See the blog post for more ideas.
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1Gather: freshly squeezed lemon juice , apple cider vinegar , tahini , Dijon mustard , fat garlic clove , pure maple syrup , kosher salt , Freshly cracked black pepper, extra virgin olive oil , Cold water .
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2In a wide-mouth jar for which you have a lid (or a bowl), combine the lemon juice, vinegar, tahini, Dijon mustard, garlic, maple syrup, salt, and pepper to taste. Whisk well to combine.
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3Now stream in the olive oil, whisking as you go, until emulsified. NOTE: If it feels too thick, stream in cold water, 1 tbsp at a time (you can also add the water when it’s time to serve, as it will thicken as it rests in the fridge).
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4Taste, adding more salt as desired. For more acidity, add more lemon juice or vinegar.