 | Lemon Tahini Dressing Rub the inside of a wooden salad bowl by pressing 1 clove smashed garlic with a pinch of salt. Mince the garlic and add to the bowl. Add juice from 2 lemons, 2 tbsp sesame tahini and 1/2 tsp sugar. Gradually whisk in 1/2 cup extra virgin oil until well blended. Add 4 cups of mesclun blended with 1 cup mixed lettuce and toss. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |