First things first. Ina’s new cookbook came out yesterday!!! I’m waiting for mine to come in the mail, and I seriously can’t wait to get into it. Get yours below ☺️
Now about this salad dressing. I went through two entire jars of tahini trying to get this one right. I have been playing around with it for weeks, and almost gave up completely. I finally figured out that water was my missing ingredient. I have never thought to put water in a salad dressing, but apparently that is a thing, and it made all the difference here.
Inspiration for garlic tahini dressing
This dressing was inspired by my favorite local restaurant Nine Mile which features Caribbean inspired cuisine. This place is just THE BEST. Everything on the menu is delicious, but my all time favorite is “The Meshach”. It is high on my list of recipes to try to recreate. If anyone ever reaches out for a recommendation in Asheville, this is where I send them. They have a dressing called “His Majesty’s” that they describe as sesame garlic tahini. I remember the first time I tasted it, I felt like it was literally bouncing around in my mouth. It really wakes up your taste buds. Of course mine isn’t quite the original, but I think it comes close!
Making the garlic tahini dressing
I (like Ina taught me) make my salad dressings in a glass measuring cup. I pour the tahini in first so that I know I’m getting a full ¼ cup. If you measure the tahini out in a cup and then try to transfer it, you end up leaving a lot behind because it is so viscous. I also recommend adding the water one tablespoon at a time (the recipe calls for 4 tablespoons total) at the end until you get the correct flavor and consistency. You may need more or less depending on your tahini. Whisk it all up, and voila! You have a really flavorful homemade salad dressing in minutes, which will hopefully make your everyday weeknight salad feel a little more special and fun! This dressing definitely has some zing, and is heavy on the garlic! My recipe makes about ¾ cup so you can use it more than once. It should keep in the refrigerator for up to two weeks.
As always, Let me know what you think!Print
- 1/4 cup tahini
- 1/4 cup water
- 2 tablespoons lemon juice + 2 teaspoons
- 2 tablespoons canola oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- freshly ground black pepper (to taste)
- Add all ingredients to a glass measuring cup and whisk to combine!
**Alternatively, you can add all ingredients to a mason jar, screw on the lid and shake to combine!
I like to make the salad dressing right in my glass measuring cup. I start with the tahini to ensure I get a full 1/4 cup.
- Category: Dressings
Keywords: salad dressing, garlic, tahini