Description
This tahini salad dressing recipe is creamy and luscious. Perfect on a green salad or roasted cauliflower. In fact, this salad dressing would be perfect drizzled on a Buddha bowl or used as a dip for fresh veggies.
Ingredients
Pickled Celery
1 c white wine vinegar
1/3 c sugar
2 T Morton’s Kosher Salt
1 t coriander seeds (optional)
6 celery stalks, trimmed with celery leaves set aside, into 4” stalks or slice them into 1/4” slices
Tahini Salad Dressing
1/2 c of pickled celery brine OR if you didn’t make the celery: 1/2 c white wine vinegar, 2.5 T sugar,1 T kosher salt)
1/2 c tahini
1/4 c olive oil (EVOO preferred)
2 garlic cloves pressed or grated
Salt and fresh pepper to taste
Green Salad
3 Little Gems (or 1 1/2 heads of Romaine)
Reserved celery leaves
Pickled Celery (I also added plums to mine)
Handful of Blueberries
Instructions
Pickled Celery:
In a small saucepan, combine the vinegar, sugar salt, coriander and 1 c water. Bring to a simmer over high heat and cook until the sugar and salt have dissolved-about 2 minutes.
Place the celery in a heatproof bowl and pour the warm brine over it. (I also added 2 quartered plums.) Let cool completely.
For the dressing:
In a small bowl or measuring cup, whisk together 1/2 c of the pickled celery brine, tahini, olive oil, lemon juice and garlic until smooth. Season with more salt to taste. (May not be needed.) Add fresh ground pepper to taste!
For the Salad:
Wash and dry lettuce. I sliced the Little Gems vertically and placed each on a flat platter. Lay the drained celery stalks on top and dot with blueberries. Place pickled plums through out. Sprinkle each serving with reserved celery leaves.
Notes
Brine can be kept in the refrigerator indefinitely and used in drinks, etc.
Please see serving suggestions in post for ideas for a Fall salad.
This tahini dressing would also be great as a veggie dip or perfect on a Fall salad.
Toasted hazelnuts would also be tasty.
Thanks to the new cookbook Jew-ish!
