This lemon rosewater loaf cake is inspired by both my grandmas. It has a bright lemony flavor, and is laced with a hint of rosewater. The texture is delicate and velvety. And, per usual, it is perfect with a cup (or two, or three…YOLO, this …
Say hello to this tahini ranch dressing slathered over romaine salad! Not sure about anyone else here, but more recently in quarantine, I have been leaning into some fresh greens. It could be because of all those borek, comforting rice dishes and middle eastern cookies….but let’s be real it was/continues to be totally worth it.
And another thing to be real about, sometimes your go-to salad can get boring. Just changing up the cut of lettuce or the toppings can really jazz up a salad. Keeping the romaine whole is a fun way to eat this salad. You can decide to cut it up on your plate or get messy and eat it as is in your hands.
But the real star of this salad is the tahini ranch dressing. It is dairy free and bright and light from all the fresh herbs and lemon. The tahini provides a rich creamy texture and taste, and not to mention, packs a nutritious punch. Have I sold you on it yet?
Feel free to top this salad with whatever you have in your pantry or fridge. You can also decide to use this dressing as a dip for veggies. With so many of us cooking at home these days, it’s time to get a little jazzed about the simple things, like a new go-to salad. Enjoy!
Tahini Ranch Romaine Salad
Tahini Ranch Dressing
- ¼ cup tahini
- ¼ cup olive oil
- 1 clove garlic, grated
- ½ medium sized shallot, diced (~½ tbsp)
- 2 medium sized lemons, juiced
- 3 tbsp cold water
- ½ tbsp fresh dill, chopped
- ½ tbsp fresh parsley, chopped
- ½ tsp dry mustard
- ½ tsp pepper
- ¼ tsp salt, more to taste
- 1 head of romaine, leaves separated, washed and dried
- 1 persion cucumber, sliced
- 1 avocado, sliced
- ¼ cup pepitas, roasted and salted
- dill and parsley leaves, as much as desired
Tahini Ranch Dressing
- In a bowl whisk tahini, cold water and lemon juice.
- Next add grated garlic, herbs, salt, pepper, dry mustard and shallots to the bowl and whisk.*
- Slowly add in olive oil to mixture while whisking to fully emulsify the dressing.
- Set dressing aside allow to rest for at least 15 minuets before putting on salad.
- Lay romaine on a large platter.
- Next scatter cucumbers and avocado over the romaine.
- Finally spoon dressing over salad.** Top with scattered pepitas and torn herbs.
This salad comes together quickly and is so refreshing and flavorful.The freshness comes from the mix of parsley, mint, lemon, cucumber and tomato. This is a common side salad that greets many Middle Eastern tables and can pair with about any dish, such as kabob, kufta, or musakhan or it can be enjoyed proudly on its own.
The great thing is, that although produce is at its peak in summer, we make this all year round and it continues to taste fantastic! Many areas of the Middle East have slight variations on this salad. Feel free to let this recipe act as a base and change it up as you like!
Middle Eastern Salad
- 5 vine tomatoes
- 7 Persian cucumbers
- 1 large jalapeno, seeds removed, diced
- 2 cups parsley, chopped, stems removed
- 3 green onions, chopped
- 1 cup mint, chopped, stems removed (fresh or dry mint works – if dry reduce to 1/3 cup)
- 5 lemons, juiced (about 1¼ cup)
- 1.5 tsp salt, more or less to taste
- ⅓ cup and 1 tbsp olive oil
- Slice cumber vertically into 3 equal parts
- Chop cucumber to size as shown in picture
- Separately chop tomatoes (cut to slightly bigger pieces than cucumber), green onions, parsley, jalapeno and mint. Gradually add each chopped ingredient to a large bowl.
- To the bowl mix in lemon juice, olive oil, salt. Adjust to taste.