Allow me to introduce you to this simple, everyday vinaigrette. I could drink it with a straw. It’s so satisfying—the nuttiness of the tahini and the brightness of the lemon are a perfect combo. And the garlic gives it a nice kick.
Lemon Tahini Vinaigrette
1/4 cup lemon juice
1/4 cup tahini
1/4 cup olive oil
2 Tbsp water
2 Tbsp parsley, chopped
1 garlic clove
1 tsp salt
freshly cracked pepper to taste
If I’m being honest, I probably add more than a teaspoon of salt, because if there’s one thing I learned in the culinary techniques course at ICC it’s that you probably need more salt.
I make a jar of this on the weekend and drizzle it over pretty much everything all week. Try it as a dressing for bowls or salads, a dip for crudité, or even a sauce for fish or chicken. Enjoy!