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.
Green Salad with Piquant Tahini Dressing
Recipe By Leah Barzel
- Cook & Prep: 25 m
- Serving: 4
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Contains:
Ingredients (13)
Salad
Piquant Tahini Dressing
Start Cooking
Prepare the Salad
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Slice the cabbage and lettuce thinly. Add parsley and dill, followed by almonds.
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In a food processor, blend all the dressing ingredients together until smooth.
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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
