Here's a recipe for one of my favorite salad dressings, Annie's Goddess. It's really easy, and is better than Annie's in a couple of ways: my version is cheap, and it can be gluten-free if you use wheat-free tamari.
Goddess Dressing
makes about 1 1/3C
120g tahini
1T tamari
2T apple cider vinegar
1/2C water
1 or 2 cloves of garlic
2 or 3 sprigs of parsley--leaves only
pepper
If you have an immersion blender you can make this right in a wide-mouthed jar. Just add the ingredients in the order written, then blend till the parsley's pretty finely chopped. Otherwise blend it in your big blender, being careful not to thoroughly emulsify the parsley into the rest of it, and transfer to a jar. When it's first made it's the right thickness for salad dressing, but as it rests in the fridge it thickens up so that it's more like a dip. I like it like that, and roll my lettuce leaves to dip in a little cup of it, but you could always add more water if you want it to be runnier.
I couldn't decide which photo to use to illustrate this post: the top on was taken with a toy camera, and the watermelon's the only thing in focus, but I sort of like it; the bottom one is a better representation, I guess, but it's kind of dull.
3 comments:
I don't think I have ever had Goddess Dressing. Annie's or otherwise. I'm anxious to try it, being an aging hippie and all. What is the toy camera? That picture is indeed pretty nice - like an ancient still life.
Love your photos. Would be nice if you used regular measurement terms so dummies like myself could follow the recipe.
I made it and it is great!
Post a Comment