1.10.2016 | 14:36
Sometimes, recipes just invent themselves. This one is a super-easy example.
Diane and I needed to do a little shopping a couple of weeks ago. Now, we’re not big shoppers pretty much most of the time. This particular day, we had of number of stores to visit, all in the same area. In fact, we were so successful at World Market that we didn’t have to venture across the road to a large (and this being a Saturday) and potentially very crowded mall!
It was in World Market that we happened on some harissa sauce. To backtrack for a second, one of our favorite local restaurants is called the Mediterranean Deli. Great food, with a large variety of vegetarian and meat dishes, gluten-free pita, and several varieties of hummus — our favorite variety of the last is, you guessed it, harissa.
Harissa’s color is naturally a beautiful bright red color, due to its main ingredient being red peppers, and it adds a nice spicy kick to whatever you add it to.
So, we picked up a jar of the harissa and some tahini, which World Market happened to have conveniently on a nearby. I wasn’t sure exactly what I was going to do with them, but I knew I was doing something. I can’t remember if I’d decided on dressing before we got home that day or after, but it doesn’t matter. I tried it out that evening, and we’ve been enjoying it pretty routinely ever since.
In fact, I now need to pick up another jar of tahini, because I’ve still got plenty of harissa on hand….
Harissa Tahini Salad Dressing
(enough for 2 large salads or 4 side salads)
2 Tbsp tahini
2 tsp harissa sauce
juice of 1 small or 1/2 large lemon
water to make desired consistency — typically I use 2-3 teaspoonfuls
Measure out all ingredients into a small bowl. Stir until smooth. Pour on salad.
Yes, it’s that simple. Here’s the video clip showing me making it.
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