A deliciously creamy zesty vinaigrette that pairs really well with sturdy veggies like carrots, beets, sweet potato, cauliflower, Brussels sprouts and more. Its creamy without mayo thanks to the tahini that also adds a robust earthy flavor, along with mustard and lemon juice this is an excellent dressing to keep in your back pocket. I often pair it with roast veggies, grilled chicken and root vegetables. This quantity makes a generous cup.
Tahini Vinaigrette
- ¼ cup extra virgin olive oil
- juice of 1-2 lemons should yield about 1/3 cup lemon juice
- ½ teaspoon lemon zest, optional
- 2 tablespoons white wine or white balsamic vinegar
- 2 heaped tablespoons tahini
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup honey
- water if need to thin out
- Kosher salt and black pepper to taste
To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake or whisk until completely smooth. Taste and adjust the salt and pepper. Thin the vinaigrette as needed with 2-3 tablespoons water.
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