I love sauces/dips/dressing. All foods should have another food on them. I put approximately 4 sauces/toppings on all foods and it has horrified many people. And due to my need for all foods to have sauce on them, I make a lot of different sauces. This one though, I make probably 3 times a week and eat on as many vegetables as possible.
It started because I fell in love with this salad, which I also make incredibly often. But I didn’t quite have all the ingredients for the dressing and I refused to not have salad for dinner, so I used what I had. And then a few days later, I did a similar thing and put in on another salad-y thing. And now I put it on pretty much anything crunchy I can find.
1 lemon, zest and juice
1 large or 2 small cloves of garlic
2 tbs honey
1/3 cup tahini or peanut butter (crunchy peanut butter here is incredible)
pinch of salt salt
olive oil (as needed)
- zest lemon into bowl, add juice
- grate garlic into bowl (I use a microplane)
- stir in honey and tahini or peanut butter
- add in salt
- add oil until desired consistency is reached
This dressing is creamy from the nut butter, tangy from the lemon, and has an amazing slight burn from the raw garlic. Its great with ginger added, or chili if you want more spice.
How to use it
Obviously, in The Salad. I love it on top of shredded salad with pickled onions (often served with quinoa and grilled chicken). I dip carrots into it. I put it on rice cakes. It’s great on falafel (I was going to post a falafel recipe today but I have no photos of making it so that will come another day). Basically, please eat this on everything you can.