Lemon Tahini Dressing

This light bodied dressing is a refreshing tonic and a fine partner on Cook's Tangy Mesclun mixed with a soft butterhead lettuce.

1 clove smashed garlic
Salt
2 lemons
tablespoons sesame tahini
1/2 teaspoon sugar
1/2 cup extra virgin oil
Add 4 cups of Cook's Tangy Mesclun
1 cup mixed lettuce

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 and 2 tablespoons sesame tahini, 1/2 teaspoon sugar. Gradually whisk in 1/2 cup extra virgin oil until well blended. Add 4 cups of Cook's Tangy Mesclun blended with 1 cup mixed lettuce and toss.

Meslcun: Tangy Mix
Just a touch of Cook's Tangy Mesclun mix will liven up a salad of greens. Best adapted to cool weather, Cook's Tangy Mesclun Mix combines colorful Japanese mustards with piquant arugula, peppery Dutch Broadleaf cress and tangy red and green chicories.



@ Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author or The Cook’s Garden.