Have you ever seen a salad dressing?
All the good store bought salad dressings come in glass bottles. We can't recycle glass here, but I can never bring myself to throw it out, either. And we definitely don't need anymore stagnant articles in our packed little kitchen. So I resolved to just make my own homemade dressing.
Laura thought this tahini one was pretty awesome.
Equipment:
Food processor with metal blade or blender
Ingredients
2 tablespoons + 2 teaspoons olive oil
3 cloves garlic, chopped
1/2 cup tahini
2 teaspoons balsamic vinegar
1/2 tsp salt
fresh black pepper (a couple of dashes)
juice of 1 lemon
1/2 teaspoon paprika
1/4 cup lightly packed fresh parsley
1/2 cup cold water
Directions
Heat garlic in 2 tablespoons olive oil in a small saute pan over low heat for 2 minutes, just until it's fragrant.
Add garlic and all ingredients except parsley to the food processor and blend until smooth. Add the parsley and pulse until parsley is very finely chopped but not blended in.
Refrigerate at least an hour in an airtight container.
Found at The Post Punk Kitchen.
Laura thought this tahini one was pretty awesome.
Equipment:
Food processor with metal blade or blender
Ingredients
2 tablespoons + 2 teaspoons olive oil
3 cloves garlic, chopped
1/2 cup tahini
2 teaspoons balsamic vinegar
1/2 tsp salt
fresh black pepper (a couple of dashes)
juice of 1 lemon
1/2 teaspoon paprika
1/4 cup lightly packed fresh parsley
1/2 cup cold water
Directions
Heat garlic in 2 tablespoons olive oil in a small saute pan over low heat for 2 minutes, just until it's fragrant.
Add garlic and all ingredients except parsley to the food processor and blend until smooth. Add the parsley and pulse until parsley is very finely chopped but not blended in.
Refrigerate at least an hour in an airtight container.
Found at The Post Punk Kitchen.