Friday, March 9, 2012

Sprouts and Lemon Tahini Dressing

The time had come to clear out some sprouts from our windowsill garden. As I mentioned in that post, I planted some more seeds a few weeks ago, and they have been growing wild ever since! It had gotten to the point that they were starting to choke each other out, fighting for light, so I intervened. With scissors and a salad fork.

This bowl included broccoli sprouts, spinach sprouts, tom thumb lettuce sprouts, swiss chard sprouts, and mezclun micro greens (which the seed packet tells me has 6 kinds of lettuce; I haven't tried to count!).

To top my salad of baby sprouts, I wanted a fresh, spring-like dressing. Something simple, but with big flavor. This lemon-tahini dressing had been lingering in the back of my mind, so I decided to bring it to reality and see if it was as good as I thought it would be. And it was.

The recipe as written produces dressing for a single salad. You could certainly make a larger amount at once if you like.  I don't know how well it would refrigerate, but if you make a larger batch, let me know. I like it as a last minute toss-together dressing to finish off a simple salad.

Creamy Lemon Tahini Dressing
Yield: about 1 1/2 tbsp dressing, for one small salad

Juice of 1/4 lemon, about 1 tbsp
2 tsp tahini
1 tsp honey
1/2 tsp coriander
pinch each salt and fresh ground pepper

Combine ingredients in a small bowl and whisk until creamy and smooth. Enjoy over whatever salad you like.

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