Fresh salad dressing is an easy way to impress your dinner guests, and the clean, fresh flavors always taste better than store-bought dressing, at least to me. Italian dressing tastes great on salad obviously, but also works well on pasta salad. You can keep it in the fridge for a few days after making it, but take it out a few minutes before you want to use it, since the olive oil will solidify.
Ingredients:
3/4 C Extra Virgin Olive Oil
1/3 C lemon juice
2 TBS tahini
1/2 tsp salt, or to taste
1/4 tsp garlic powder
2 tsp each: dried rosemary, oregano, thyme, sage
Instructions:
1. In small sauce pan, warm the olive oil and herbs over LOW heat for 5 minutes. You don’t want the oil to get hot, just warm enough to bring the herbs to life. Remove from heat and let sit for at least 10 minutes.
2. Combine other ingredients in a small bowl with a whisk. Whisk in the oil and herbs.
[…] 1 batch Italian Herb and Tahini Salad Dressing […]
Ooh. Creamy Italian dressing sans dairy. It doesn’t get much better than that!!!