Monday, August 30, 2010

RECIPE: Tomato and Onion Salad with Tahini Dressing

From The New York Times DIner's Journal by Mark Bittman

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.

Submitted by Vicki Boyne

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