Old School Middle Eastern Recipes with Some Modern Day Twists

Tahini Ranch Romaine Salad

Tahini Ranch Romaine Salad

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

A fresh romaine salad topped with a bright and herby tahini ranch dressing!

Ingredients

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

Salad

  • 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

Instructions

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.

Salad Assembly

  • 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.

Notes

*After step 1 (whisking the tahini, lemon and water in a bowl), I usually throw all the next ingredients in a mason jar and shake. This is a quick way to make make a dressing, and a great way to store it too.
**Depending on how much dressing you like on your salad, you may have extra dressing left over. You can use it for another salad or use it to dip vegetable crudités over the week.  



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