Green Salad with Piquant Tahini Dressing

 

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• Cooking and Prep: 25 m
• Serves: 4
• Contains:

I usually prepare this salad when its time to clear all the bags of greens out of the fridge to make room for new ones. I place all my remaining greens in a large bowl, soak them in water, wash them well, chop them thinly, and serve with a fabulous tahini dressing.

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Ingredients (13)

Salad

• 1/2 head white cabbage

• 1/2 head lettuce

• 1/3 cup fresh parsley, coarsely chopped

• 1/3 cup fresh dill, coarsely chopped

• 1/2 cup raw almonds, blanched and peeled

Piquant Tahini Dressing

• 1/2 cup raw tahini (available in most health food stores)

• 2 tablespoons Haddar Tahini (sesame paste)

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  Haddar by Baracke Tahini Sesame Paste

• 4 cloves garlic or 4 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1/3 cup freshly squeezed lemon juice

• 1/2 teaspoon salt

• 1 tablespoon Gefen Olive Oil

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  Gefen Olive Oil

• 1/3 tablespoon paprika

• 1/3 cup water

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Start Cooking

Prepare the Salad

1. Slice the cabbage and lettuce thinly. Add parsley and dill, followed by almonds. 

2. In a food processor, blend all the dressing ingredients together until smooth. 

3. To serve, pour a small amount of dressing directly on top of salad and serve remaining dressing in a seperate bowl. 

Note:

Undressed salad will last in the fridge for up to three days in a sealed container. Dressed salad will last for one day. 

Tip:

If you dont have blanched almonds, place almonds in a small bowl and pour boiling water over them. Let stand for five minutes and remove peels. 

Credits

Photography: Daniel Lailah

Styling: Amit Farber