I promised you a salad dressing recipe using my super simple tahini, and not only have I delivered, I threw in a salad to go right along with it because I'm a nice person who cares.
You might be wondering, what exactly is a Levantine salad-- and for that matter a citronette? Well, let's start with the Levantine part. The main ingredients of this salad are tomatoes, cucumbers, and herbs-- common ingredients you would find in places like Lebanon, Israel, and Jordan that make up the geographic region referred to as the Levant. Kumquats are also grown in this region and were thrown in for their texture and nice little pops of the sweet edible rind and sour flesh. As for a citronette? That's a lot more simple.
A citronette is simply a vinaigrette that has no vinegar in it. Instead, juice from a citrus fruit is used in its place. If you know the ratio for a vinaigrette (3:1 for classic, 2:1 more modern) this recipe might look a little funky to you. In actuality, it is entirely based on the 2:1 oil to acid model. The pomegranate molasses is sour enough to act as vinegar or citrus would, and since I made the tahini, I know that with its addition, also comes 2 teaspoons of oil. Still 6 parts oil to 3 parts acid, so don't worry.
Anyway, here's one more way for you to use that tahini, as well as the perfect salad to go with it. Enjoy.
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Ingredients:
Meyer Lemon & Tahini Citronette (a little more than a half cup)
2 t minced shallot (about a half of a very small shallot, only weighing 1 oz)
1 1/2 t finely chopped parsley
1 T pomegranate molasses*
2 T Meyer lemon juice (this was half of a Meyer lemon for me)
1 t Meyer lemon zest
2 T homemade tahini paste
1/4 t kosher salt
pinch of black pepper
5 T + 1 t extra virgin olive oil
Salad (serves 2)
1/2 small shallot, sliced very thinly (about 14 g)
1 Roma tomato, seeded, cored, and diced (about 100 g)
1/2 cucumber, diced (about 100 g)
1/2 C parsley (about 9 g)
1/8 C cilantro (about 2 g)
2-3 kumquats, cut into eight pieces each
1/4 t kosher salt
fresh ground black pepper to taste
toss with tahini citronette and garnish with sesame seeds
* If you can't get or make pom molasses, use 1 tablespoon of balsamic vinegar in its place
** Kumquats are small citrus fruit that are entirely edible. The skin is sweet, while the fruit is sour. If you can't get kumquats, try using another sweet citrus fruit like mikan, clementine, or tangerine. Just make sure to peel them first.
Need metric?
Salad, 2 servings
|
Calories
|
Protein
(g)
|
Carbs
(g)
|
Fat
(g)
|
Sodium
(mg)
|
Sugar
(g)
|
Total:
|
65
|
3
|
13
|
0
|
495
|
6
|
Per Serving:
|
33
|
2
|
7
|
0
|
248
|
3
|
Dressing: 11, 1 Tbs
servings
|
Calories
|
Protein
(g)
|
Carbs
(g)
|
Fat
(g)
|
Sodium
(mg)
|
Sugar
(g)
|
Total:
|
882
|
5
|
18
|
91
|
518
|
10
|
Per Serving:
|
80
|
0
|
2
|
8
|
47
|
1
|
1. To make the citronette, mix together everything except the oil. Pour into a bottle or jar with oil and shake until emulsified. If using a bowl, slowly drizzle in oil while whisking continuously until you have an emulsion.
2. Once you have chopped the herbs finely, combine with tomato, cucumber, and thin shallot slices in a bowl.
3. Add salt and pepper to bowl with citronette. Mix until salad is evenly coated with citronette. Be sure to taste for more salt/pepper or salad dressing before you serve. I don't have a recommendation for how much dressing to use, because some people like their salads swimming, while others like only very little.
4. Garnish with kumquat wedges and toasted sesame seeds.
This work bydoyouevencookbro.blogspot.com is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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