Green Tahini Salad 2.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Sep 11, 2018

Here’s an easy bowlful of color and crunch, dressed in a nutty and versatile sauce that you may want to double just so you can keep it on hand. And a funny thing happened on the way to recipe-testing completion: We really liked this salad with grapes in it. But they are not in the Dinner in Minutes Pantry! We figure you might have them on hand, though, especially if there are kids in the house. So please toss them in; they make the salad better.

Small fennel bulbs are now at the market. They look flat and fit in the palm of your hand; this is what you want to use in this recipe. You can freeze the stalks and fronds for making vegetable broth.

Serve with toasted or warmed pita or crusty bread.

Click here to see step-by-step photos for this recipe.

Make Ahead: Leftover dressing can be refrigerated for up to 4 days.


Servings:
2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

Ingredients
  • For the dressing
  • 1 medium clove garlic
  • Leaves from 6 to 8 stems parsley
  • Leaves from 2 stems basil
  • 2 tablespoons well-stirred/creamy tahini
  • 1/2 teaspoon sea salt
  • 1/2 lemon
  • 1/3 cup extra-virgin olive oil
  • For the salad
  • 2 medium carrots
  • 1 small fennel bulb (see headnote)
  • 1/2 medium red bell pepper
  • 1 cup seedless green grapes (optional; see headnote)
  • Salad greens (your choice)
  • Sea salt
  • Handful unsalted roasted cashews

Directions

For the dressing: Smash and peel the garlic. Place in a mini food processor, then add the parsley, basil, tahini and salt. Squeeze in the lemon juice. Chop and/or grind until the herbs are broken down, then stop to add the oil. Process for a few minutes to form a green, emulsified (kind of creamy) dressing. The yield is about 1/2 cup.

For the salad: As you work, transfer these ingredients to a mixing bowl: Scrub the carrots and cut into matchsticks.

Cut out the core of the fennel bulb by cutting in on either side of the round core at the root end; this will form a triangular piece that will fall away. Also, discard the fennel's tough outer layer. Cut the remaining fennel crosswise into very thin slices.

Remove the seeds and ribs from the red bell pepper, then cut the flesh into thin strips. If you're using the grapes, cut each one in half from top to bottom.

Add the salad greens and a pinch of salt; toss to mix well, then pour in half the dressing. Stir or toss to coat evenly, then divide between wide, shallow bowls. Drizzle with more of the dressing, then scatter the cashews over each salad.

Serve with the remaining green tahini (for dipping pita/bread).

Rate it

Recipe Source

Adapted from “More With Less,” by Jodi Moreno (Roost Boulder, 2018).

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.