{"id":67,"date":"2017-01-27T05:47:15","date_gmt":"2017-01-27T05:47:15","guid":{"rendered":"http:\/\/www.theworkinglunchproject.com\/cms\/?post_type=recipe&p=67"},"modified":"2017-08-18T22:57:02","modified_gmt":"2017-08-18T22:57:02","slug":"tahini-salad-dressing","status":"publish","type":"recipe","link":"https:\/\/www.theworkinglunchproject.com\/?recipe=tahini-salad-dressing","title":{"rendered":"Tahini Salad Dressing"},"content":{"rendered":"
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Photo: Cynthia Dalton<\/figcaption><\/figure>\n

The genesis for this Tahini Salad Dressing came from a favorite, creamy, Middle Eastern inspired \u2018store-bought\u2019 salad dressing of mine from a few years back, that I used to find in the \u2018natural foods\u2019 aisle of the grocery store \u2014 it gained in popularity and naturally (pun intended) gained substantially in price as well.<\/p>\n

I\u2019m unable to justify such extravagance for a truly small amount of dressing \u2014 caviar is a luxury item \u2014 I just don\u2019t think salad dressing falls into the same category.<\/p>\n

This tangy salad dressing gets its pucker quotient from freshly squeezed lemon juice and cider vinegar. With a rich flavor from toasted sesame oil and soy sauce (if preferred, liquid aminos can substitute for the soy sauce), this dressing is a study in savory, substantial deliciousness.<\/p>\n

To make this dressing more of a clone of the original, one could always add a small handful each of chopped flat-leaf parsley and either chopped green onions or chives (I prefer not to, only because I can then add these ingredients directly to my salads, or not, according to my mood in the moment).<\/p>\n

 
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