Recipe Talk

There was a recipe card in the 1995 Vegetarian Times Recipe card set. I believe the recipe was under the section for salads with a light green border at the top. The recipe was for a Lemon Tahini dressing but might have been the dressing listed for a Greek Salad with Lemon Tahini Dressing. If anyone out there can get me this recipe I would really appreciate it.

Orange and Tahini Dressing

The original of this slightly tweaked recipe was found in the 1995 Vegetarian Times Complete Cookbook.

SERVES 6 , 1 cup (change servings and units)

Ingredients

2 teaspoons tahini (sesame paste)

1 tablespoon fresh lemon juice

2 tablespoons balsamic vinegar

1/2 cup water

1 medium orange, peeled, sectioned, seeded

1/2 teaspoon dry mustard

2 teaspoons honey (or to taste)

1 dash cayenne pepper (the smallest of dashes!)

1 pinch ground cumin

Directions

1Place all ingredients in a blender or food processor, & puree until smooth.

2Great over grilled or roasted veggies!

http://www.vrg.org/journal/95nov.htm

Greek Salad with Tahini Dressing
Recipe by: Jan Cutler

For a new twist on a traditional Greek salad, throw together ripe plum tomatoes, crisp veggies, feta cheese and Kalamata olives, then drizzle with a nutty tahini dressing and serve with seeded crusty bread. Delicious!
Recipe provided by:

Reader's Digest | Midweek Meals Made Easy

Ingredients (See nutrition)

200g feta cheese

1 small cos lettuce, torn into bite-sized pieces

1/2 cucumber, halved lengthways and sliced

350g large plum tomatoes, sliced

1 small red onion, halved and thinly sliced

20 stoned Kalamata olives

4 tbsp extra virgin olive oil

1 tbsp tahini

1 tbsp lemon juice

4 large sprigs of fresh flat-leaf parsley

Preparation method
1. Remove the feta cheese from its pack, drain off any liquid and put into a small bowl of cold water. Leave to soak for a few minutes while preparing the rest of the salad (this will remove excess saltiness from the cheese).
2. Divide the lettuce among four individual serving plates, then top with cucumber, tomato and red onion slices. Scatter with the olives.
3. Whisk the oil, tahini, lemon juice and a little ground black pepper in a bowl or shake together in a screw-top jar. Scissor-snip the parsley into the dressing.
4. Drain the feta cheese and crumble into small pieces. Scatter about two-thirds over the salads. Drizzle the dressing over the salads, then scatter with the remaining feta. Serve at room temperature.

Copyright

Copyright by The Readers Digest Association, Inc. 2008

Shopping tips

Tahini is a sesame seed paste that is used in Middle Eastern cookery. It has a good nutty flavour and is one of the essential ingredients in houmous.

In Greece, wild purslane, which has a mild taste and crunchy texture, is often used instead of cos lettuce. Rocket leaves, although more peppery in flavour, make another good substitute.

Lemon Tahini Dressing Recipe

This is from my Simple Foods for the Pack cookbook. This would be good tossed with tuna, peas and pasta.

by dicentra

5 min | 5 min prep

SERVES 2

1/4 cup lemon juice

3 tablespoons oil

2 tablespoons sesame tahini

1 tablespoon soy sauce

1 tablespoon water

1 garlic clove

1 pinch salt and pepper

Combine all the ingredients in a blender.

Blend until smooth.

Carry in an airtight plastic bottle.

Shake before using.

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Nutrition Facts
Serving Size 1 (87g)

Recipe makes 2 servings

Calories 281
Calories from Fat 248 (88%)
Amount Per Serving %DV
Total Fat 27.6g 42%
Saturated Fat 4.0g 20%
Monounsaturated Fat 11.5g
Polyunsaturated Fat 10.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 514mg 21%
Potassium 125mg 3%
Total Carbohydrate 7.6g 2%
Dietary Fiber 1.6g 6%
Sugars 0.9g
Protein 3.8g 7%
Vitamin A 15mcg 0%
Vitamin B6 0.1mg 3%
Vitamin B12 0.0mcg 0%
Vitamin C 14mg 24%
Vitamin E 3mcg 12%
Calcium 69mg 6%
Iron 0mg 3%

Unfortunately, the recipe posted is not the one. The recipe from the card was much simpler. It was tahini, hot water, cumin, salt, lemon juice and that was about it. Thanks for posting this one...it sounds good too!

Simple Tahini Sauce

- 4 tablespoons (1/4 cup) good-quality raw tahini (a paste made of ground hulled sesame;

I buy Jean Hervé's, which is organic and stone-ground)
- about 2 tablespoons fresh herbs:

a small bunch of chives, snipped, or a handful of cilantro, parsley and/or mint leaves, chopped

- a few drops of lemon juice (optional)

- 1/2 garlic clove, very finely crushed (optional)

- salt, pepper

Makes about 120 ml (1/2 cup) sauce -- a little more or a little less depending on the desired thickness. You can scale the recipe up or down depending on your needs.

Spoon the tahini into a bowl. Add the herbs, the lemon juice and garlic if using, and some salt and pepper. Add a drop of cold water and stir it in with the spoon. When it is mostly incorporated, add a drop more water and repeat. It is important to thin the tahini little by little, or it may curdle and be difficult to fix.

As you add in the water, you will notice a change in the consistency and color of the mixture -- from grainy to smooth, and from beige to a lighter, off-white shade. Add enough water to get the consistency you're looking for, from thick/creamy for a dip to thin/milky for a sauce. Taste and adjust the seasoning.

Serve with vegetables (particularly carrots, broccoli, green beans, eggplant, winter squash, cucumbers); as a dressing for salads; over chickpea patties, chicken, lamb, fish; in pita sandwiches, etc.

Any leftovers will keep for a few days, tightly covered and refrigerated.