This easy-to-adapt recipe should feature whatever is seasonal and, equally as important, whatever is in your fridge — especially berries. A batch of this dressing will keep for up to a week in the fridge and is also great as a spread on a summer tomato sandwich or drizzled over grilled vegetables.
Special Diets:
Ingredients
Method
In a large bowl, combine all ingredients except the chives and dressing. Mix well and divide among serving plates. Top with dressing and chives to serve.
Lemony Herb Tahini Dressing
Makes about 1¼ cups
½ cup tahini
½ cup water, divided (plus more as needed)
¼ cup packed fresh parsley leaves
¼ cup packed fresh basil leaves
1 clove garlic, minced
2 tablespoons lemon zest (about 2 lemons)
¼ cup lemon juice (about 2 lemons)
2 teaspoons maple syrup (or honey)
¾ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons (very) thinly sliced chives
In a food processor or blender, combine all ingredients except the chives (using ¼ cup of water). Process until the herbs have been chopped and the dressing is smooth.
With the motor running, slowly add remaining ¼ cup water until you achieve a pourable consistency. If needed, add extra water one tablespoon at a time until the right consistency is achieved.
Once finished, transfer to a bowl and stir in the chives.