Garlic Tahini Salad Dressing - V, GF, Raw
This creamy, tart salad dressing is packed with three key ingredients for maximum flavor and for improving your health. Recipe yields enough for 10 servings (approximately 20 ounces). This will keep well in the refrigerator.
- 1 cup fresh parsley packed, stems removed
- 8 cloves fresh garlic peeled. (substitute roasted garlic if desired)
- 3 tablespoons tahini
- 2 tablespoons mustard dijon preferred
- ⅓ cup sunflower or avocado oil
- ⅓ cup extra virgin olive oil
- ⅔ cup cold water
- ⅓ cup white balsamic vinegar
- 1 teaspoon salt (add more to taste)
- 1½ teaspoon black pepper (add more to taste)
- ½ whole lemon skinned, small in size. incorporate a small amount of peel if desired.
- drizzle of agave syrup or honey if desired.
Stir tahini well. It's common for tahini to become separated in the jar, with the oil settling on top and solids on the bottom. Stir well before measuring. Cut lemon in half. Remove seeds from the half you plan on using in the recipe. To skin the lemon, place the cut (flat) side of the lemon on a cutting board and gently cut the skin off, making sure you are cutting down and away from your fingers. Leave as much (or as little) skin on the lemon as you'd like. Add all ingredients to a blender or large food processor. Blend until smooth. To make the dressing without a blender: Finely mince the garlic, parsley and lemon. Combine all ingredients into a large jar and shake well until combined. Taste and adjust the seasoning. If you find it bitter, add a pinch of sugar or drizzle of honey.
- If you prefer a thicker dressing, omit the water. You can always add more later to reach your desired consistency.
- For a less pungent garlic flavor, roast the garlic before adding it to the blender.