TAHINI DRESSING
Tahini (a paste of ground sesame seeds) can now be found in most grocery
stores. Be sure to stir well before measuring out, as it naturally separates in
its jar. This dressing is a perfect match for our Falafel on page 47, but is also
just as delicious over mixed greens.
Makes about 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running on High,
drop the garlic through the feed tube. Allow to
process until finely chopped. Stop machine to scrape
down sides. Add the tahini, ¼ cup (60 ml) of water,
lemon juice, honey, salt and pepper.
2. Turn machine on Low to process while adding the oil
through the drizzle hole in the pusher. Continue to
process until desired consistency. If dressing seems
too thick, process in up to an additional ¼ cup
(60 ml) of water. Adjust seasoning to taste.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 91 (88% from fat) • carb. 2g • pro. 1g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 111mg • calc. 22mg • fiber 0g
1 GARLIC CLOVE
1
⁄3
CUP (75 ML) TAHINI
¼ CUP (60 ML) WATER,
PLUS MORE AS NEEDED
2 TABLESPOONS (30 ML) FRESH
LEMON JUICE
1 TEASPOON (5 ML) HONEY
¾ TEASPOON (3.75 ML)
KOSHER SALT
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
½ CUP (125 ML) EXTRA VIRGIN
OLIVE OIL
CAESAR DRESSING
There are many versions of this recipe, but our take is pretty close to the
classic. If you’d prefer not to use raw egg yolks, egg substitute can be used.
Makes 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running on High,
drop the garlic through the feed tube and process
until finely chopped. Add the anchovies, egg yolks,
mustard, lemon juice, vinegar, Worcestershire sauce
and pepper to the work bowl. Process on High until
well blended.
2. With the machine running on Low, pour the olive oil
through the drizzle hole in the pusher in a steady
stream until the dressing is emulsified, about 30
seconds.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g
• sat. fat 2g • chol. 24mg • sod. 60mg • calc. 4mg • fiber 0g
1 TO 2 GARLIC CLOVES
5 ANCHOVY FILLETS
2 LARGE EGG YOLKS*
2 TEASPOONS (10 ML) DIJON
MUSTARD
4 TEASPOONS (20 ML) FRESH
LEMON JUICE
4 TEASPOONS (20 ML) RED
WINE VINEGAR
2 TEASPOONS (10 ML)
WORCESTERSHIRE SAUCE
½ TEASPOON (2 ML) FRESHLY
GROUND BLACK PEPPER
2
⁄3
CUP (150 ML) EXTRA VIRGIN
OLIVE OIL
* Raw egg warning: Caution is suggested in consuming
raw and lightly cooked eggs due to the slight risk of
salmonella or other food-borne illness. To reduce this
risk, we recommend you use only fresh, properly
refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites
and the shell.
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