Tahini, the creamy Middle Eastern sesame-seed paste, is the ingenious base for the dressing on this bold-flavored salad. The dressing would be terrific with any number of peppery greens, like escarole, watercress or celery leaves.
More Great Salads
1/4 cup pine nuts
1/4 cup tahini paste, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1 small garlic clove, very finely chopped
2 tablespoons water
Salt and freshly ground pepper
4 cups flat-leaf parsley leaves (3/4 pound)
4 scallions, thinly sliced crosswise
How to Make It
In a small skillet, toast the pine nuts over moderate heat, shaking the skillet occasionally, until the pine nuts are golden brown, about 4 minutes. Transfer them to a plate and let cool.
In a small bowl, blend the tahini with the lemon juice and finely chopped garlic. Stir in the water and season the tahini dressing with salt and pepper.
In a medium bowl, toss the parsley with the scallions and pine nuts. Add the tahini dressing and toss well. Transfer the salad to a serving bowl or plates and serve.
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