This summer as I was prepping what felt like boatloads of meals for myself to get through each week, I realized I needed something other than my Dijon, garlic and olive oil vinaigrette. And something other than my other olive oil and balsamic combo. Something just a little bit more… enticing. Don’t get me wrong! The classics are just that, classic. But don’t they need a break, too? I’ve added this dressing into my rotation and I’m so glad I did. Hey, you, c’mere (I say this in my head to the dressing. We’re kind of a thing these days)!
Tahini Dressing
Prep Time 5 minutes
Servings 4 people
Ingredients
Tahini Dressing
- 1/4 cup tahini sesame seed paste
- 1/4 cup apple cider vinegar
- 1 tablespoon olive oil
- 2 tablespoons warm water
- 1 garlic clove grated
- 1 piece ginger root comparable to the garlic clove in size, grated
- 1 teaspoon fermented chile paste see note
- 1 teaspoon maple syrup optional
- 1 teaspoon toasted sesame oil optional
- pinch of sea salt add only if you're dressing a salad that doesn't already contain salt, see recipe below
Massaged Kale
- 1 bunch kale stems removed
- 1 teaspoon sea salt
Quick Onion Pickle
- 1 small onion
- 1/2 cup apple cider vinegar
- few slices of a beet root optional, not pictured
Instructions
Tahini Dressing
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Combine all ingredients in a small bowl.
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Add more water if necessary to create a pourable dressing.
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The pictured salad is massaged kale, quick-pickled onion and cucumber.
Massaged Kale
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Gather a few leaves of kale, roll together as best you can, and finely chop. Repeat until all kale has been shredded.
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Place in a large bowl and sprinkle with the sea salt.
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Now use your hands and massage the kale for about a minute, until slightly wilted and delicate.
Quick Onion Pickle
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Cut the onion in half from tip to root. Remove the papery skin.
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Finely slice both onions halves and place in a small bowl. Cover with the apple cider vinegar (use more if necessary).
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Gently massage (oh, yes, again) the onions in the vinegar.
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Allow to sit for at least five minutes.
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Squeeze excess liquid from the onions before plating.
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As another option, place the sliced fresh onions in a small glass jar, cover with apple cider vinegar and place the beet root in as well.
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Cover and allow to sit in the fridge for up to two months; your quick pickled onions will become pink, and you can continue to top off the vinegar as needed and add fresh onion slices as you see fit.
Recipe Notes
Note: I like using this hot sauce.