clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2010-11-07 06:30 pm
clevermanka) wrote2010-11-07 06:30 pm
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Parsley-Tahini dressing
This is my first attempt to recreate the tahini dip/dressing at Aladdin Cafe. Chris says he likes it better. I think it's missing something. Measurements are approximate.
1/2 c packed parsley leaves (when processed, should be about half that)
1/3 c tahini
2 t lemon juice
1/3 c mild olive oil (next time I might try almond or walnut oil)
1/4 c coconut milk
1/4 t garlic powder
1/4 t salt
Remove leaves from parsley stalks and process (or otherwise mince incredibly fine). Remove from processor and set aside. In processor bowl, blend liquid ingredients until incorporated. Return parsley to processor and blend briefly. Some leaves should be pulverized into the dressing liquid, but most of them should remain as little green flecks. Pour into shaker bottle. Add garlic powder and salt. Shake to blend. Store in refrigerator.
I made this just fifteen minutes ago, so I have no idea how it will chill. I'll find out tomorrow!
1/2 c packed parsley leaves (when processed, should be about half that)
1/3 c tahini
2 t lemon juice
1/3 c mild olive oil (next time I might try almond or walnut oil)
1/4 c coconut milk
1/4 t garlic powder
1/4 t salt
Remove leaves from parsley stalks and process (or otherwise mince incredibly fine). Remove from processor and set aside. In processor bowl, blend liquid ingredients until incorporated. Return parsley to processor and blend briefly. Some leaves should be pulverized into the dressing liquid, but most of them should remain as little green flecks. Pour into shaker bottle. Add garlic powder and salt. Shake to blend. Store in refrigerator.
I made this just fifteen minutes ago, so I have no idea how it will chill. I'll find out tomorrow!