Tahini Viniagrette recipe from:
http://tofu-n-sproutz.blogspot.com1/4 cup extra virgin olive oil
3 cloves garlic
1/2 cup sesame tahini, stirred very well
2 teaspoons cider vinegar
1/2 tsp salt
2 "grinds" fresh black pepper
3 Tbsp. fresh squeezed lemon juice
1/2 tsp finely grated lemon zest
1/2 teaspoon paprika
1/4 cup lightly packed fresh parsley
1/2 cup cold water
Heat garlic in 2 tablespoons of the olive oil in a pan over low heat for 2 minutes, just until it's starting to soften but is NOT cooked or brown.
Add garlic and all ingredients (including the rest of the oil) except parsley to the food processor and blend until smooth.
Add the parsley and blend until parsley is very finely chopped but not solid green and it's all blended in. Refrigerate before serving.
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Topic: Tahini Viniagrette (Read 4503 times)
