Tahini Lemon Dressing

[Johnny West]

This is adapted from The Complete Mediterranean Cookbook by America’s Test Ktichen.

Lemon Vinaigrette

1/4 tsp grated lemon peel plus 1 Tbs lemon juice
1/2 tsp mayonnaise
1/2 tsp Dijon mustard
1/8 tsp salt
pinch pepper
pinch sugar
3 tbs extra virgin olive oil

Whisk lemon zest and juice, mayonnaise,
mustard, salt, pepper, and sugar together
in a bowl until smooth. Whisking constantly,
slowly drizzle in oil until emulsified.

Can be refrigerated for up to two weeks.
After I almost finished this realized it was the
wrong dressing!

 

[Johnny West]

Tahini Lemon Dressing

2 1/2 tbs lemon juice
2 tbs tahini
1 tbs water
1 garlic clove, minced
1/2 tsp salt
1/8 tsp pepper1/4 cup extra virgin olive oil

Whisk lemon juice, tahini, water, garlic, salt,
and pepper together in a bowl until smooth.
Whisking constantly, slowly drizzle in oil
until emulsified. (Dressing can be refrigerated
for up to one week.) Makes about a half cup.

Nancy doubled the recipe and diluted it down
with more oil and water as it was very thick.
She didn’t whisk but used a small blender
which may have been the problem. It tasted
great.

 

[QSis]

Great - thanks, John!

Your salad with that dressing looked delicious!

Lee