I often get stuck in a rut and make the same balsamic vinaigrette for my green salads. Although it is delicious, I find it nice to change it up a bit. This tahini dressing is one of my favorites. Pairing it with the salad's turmeric onions make for a flavorful and light side dish to any protein or vegetable.

 

Yield, 4 servings

 

½ a small yellow onion, thinly sliced

½ cup champagne vinegar

2 tsp dried turmeric

2 garlic cloves, minced

4 Tbsp tahini

6 Tbsp olive oil

3 Tbsp lemon juice

2 Tbsp dill, chopped

3 Tbsp water

4 cups red leaf lettuce, ripped into bite-size pieces

12 radishes, thinly sliced

2 small cucumbers, thinly sliced

¼ lb. parmesan cheese, shaved

 

In a small bowl, place the onions, vinegar, and turmeric. Stir to combine, being sure that the vinegar covers the onions. Let the onions marinate in the refrigerator for 30 minutes or more. 

 

In a small bowl, whisk together the garlic, tahini, olive oil, lemon juice, dill, and water.  Season with salt and pepper and set aside.

 

Place all the lettuce in a large bowl and toss it gently while drizzling in a little dressing at a time. Do not overdress the salad greens. Place the greens on individual plates to serve or in one large serving bowl. Put the radishes, cucumbers, parmesan, and turmeric onions on top of the greens. Serve immediately. 

 

Just Salt It, and enjoy!