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.