I am aware that you don't make friends with salad, however... nobody's ever said that you don't make friends with salad dressing! This dressing, my friends, is heaven in a mason jar. This dressing, my friends, will make even those salad-haters (you know who you are), want to eat salad. This dressing, my friends, could even be used on things other than salad. (OH! THE POSSIBILITIES!).
This dressing is it.
Having gotten myself into the daily habit of coming home to eat organic carrots dipped straight into the tahini jar, proceeding to declare that this indeed consists of an acceptable dinner (because, you know, it's summer, and really, who wants to turn on the oven, or move more muscles than needed?) I've decided that I should use my newfound love of sesame paste to experiment.
Inspired by the dwindling contents of my fridge, some vegetables that needed to be consumed, and a craving for something nutty, I concocted this sesame-soy-blow-your-mind-baby.
World, I introduce to you the best salad dressing in existence.
Oh yeah, and the salad I made is pretty decent too.
Sweet & Tangy Sesame Dressing
on Beet & Citrus Salad
1 cup arugula
1 medium beet, sliced thin
1 tangerine, segments cut in half
2 tbsp hulled sunflower seeds
4 radishes (if desired)
1/4 cup tahini
3 tbsp light olive oil
1 tbsp honey
2 tbsp white vinegar
2 tsp soy sauce
how to do it
Combine all salad ingredients. Whisk dressing ingredients all together. Pour about 5 tbsp of dressing over salad, or more, to taste.
Tuesday, May 15, 2012
I'd like to take this opportunity to extend my warmest welcome to my most desired season: springtime. While blooming flowers begin to paint the city with their limitless palette and scent the warming air with their intoxicating perfume, while the days get longer and the skirts get shorter, and while the sunshine begins to lend my chalky skin a warm glow, my two favorite elements of springtime are, unsurprisingly, food-related.
My favorite part of spring? Visiting the outdoor farmers' markets to obtain fresh, local produce, and planting my vegetable & herb garden. (Harvesting my own garden is my favorite part of Summer, but we'll get to that when it happens.) This year, I'm trying something new: a balcony garden. As many of you may have experienced, urban living often comes with the sacrifice of a yard. However, inspired by a friend of mine, I've decided to be more proactive about where my food comes from and have decided that a little lack of terrain will not stop me from relishing the joy of harvesting my own veggies at home!
As it's the first time I'll be doing this, I'm keeping it quite simple, with an assortment of herbs, some lettuces and, (my favorite) yellow cherry tomatoes. If you have any advice on balcony gardening, I'd love to hear from you! Leave a comment here or on my facebook page.
Until my garden grows, I'll be getting my fresh produce at the markets, where it seems as though each week something new is in season, which is an encouraging way to consume variety and enjoy fresh flavours at their peak!
A recent pot-luck dinner that I'd attended showcased a delightfully refreshing mango salad, and it inspired me to add some variety to my routine mixed greens. Today, I wandered over to the market, where I was further inspired to throw this fantastical salad together. The following is a recipe that I'm going to be making about one million times this summer. Once you try it, you likely will be repeating it, too.
The list of ingredients alone are enough to make any foodie drool: Mangoes. Avocadoes. Radishes. Mâche. An odd combination, perhaps in your mind. But in your mouth, I assure you, it is like no salad that's ever grazed your lips.
Oh, and to top it off, a nutmeg balsamic dressing.
Yeah. That's right. Nutmeg.
Crazy you say?
Note: if you cannot find mache in your area, it can be replaced with watercress or dandelion greens.