Delicious over mixed greens. Add cucumbers and radishes if you like. I found the dressing to be a bit runny, so make sure your tahini is rich and full, if not, don't add as much water. Either way, the taste is yummy and not your ordinary dressing. As chef blucoat chef #225426 so eloquently pointed out, this recipe comes from Gourmet 2002. I had written it down on a deposit slip and failed to note where it came from. Thanks Blucoat.

Ingredients

4 serv.

tahini↗1⁄4 cup
water↗1⁄4 cup
lemon juice↗2 1⁄2 tablespoons
soy sauce↗2 tablespoons
honey↗1 tablespoon
garlic clove (minced)↗1
kosher salt↗1⁄2 teaspoon
cayenne↗1⁄8 teaspoon

Step-by-step instructions

1
Mix ingredients in a blender ( or be lazy like me and put all ingredients in a safely secured jar and shake like the dickens. I didn't add additional water) adding more water to create the thickness you like, chill at least 3 hours.
2
Serve over fresh geens, cucumbers and radishes.

Source: food.com

Original recipe ↗

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