Lemon Tahini Dressing Recipe
At Farmstead in Napa they have a kale salad that is so simple, yet so crave-able. They just use the dressing and top it off with parmesan crisps. I couldn’t figure out how it was made because you can’t taste the tahini but something worked so well about it. So I talked to Chef Kipp Ramsey and asked him what the perfect ratio was of lemon, oil, and tahini for the dressing. He was happy to share it! I listened to what he suggested and then I made a smaller amount of it. It worked out really nice!
Lemon Tahini Dressing w/ Kale
This recipe uses a mix of different kales. Any variety you have will work!
Ingredients
- 1 Cup Organic Avocado Oil
- 1/3 Cup Lemon Juice
- 1.5 Tsp. Tahini
- Black Pepper
Instructions
- Blend the tahini and lemon juice in a blender, then slowly pour the oil in so that it emulsifies.
- Then add black pepper and mix.
- Add the dressing to any type of kale salad.
Notes
Add whatever is in season, along with sauerkraut and olives. Homemade organic parmesan crisps are good with this too.
It's best to use a neutral oil for this, but if you prefer, combine avocado oil and olive oil.
