Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Monday, August 30, 2010
RECIPE: Tomato and Onion Salad with Tahini Dressing
From The New York Times DIner's Journal by Mark Bittman
Ingredients: 1 medium red or white onion, peeled and diced Salt and pepper to taste 1/2 garlic clove, peeled and minced, or to taste 1/3 cup tahini paste 1/2 teaspoon ground cumin 2 tablespoons fresh lemon juice, or more to taste 4 medium tomatoes, cored and chopped 1/2 cup fresh parsley leaves, chopped
1. Soak onion in salted cold water while preparing other ingredients, about 30 minutes.
2. Whisk or blend together garlic, tahini and cumin, and add lemon juice; the mixture will become very thick. Thin with hot water, a tablespoon at a time, just so the mixture can be spooned. (It will thin further when tossed with tomatoes.) Season to taste with salt and pepper.
3. Toss onion, tomatoes and parsley with dressing. Taste, adjust the seasonings and serve.