YIELD: 2 mains/4 starters
For the dressing
- 1/2 cup tahini (sesame seed paste)*
- Juice of half a lemon
- 1/2 cup water (plus extra if required)
- 1/4 teaspoon salt
- 1 generous pinch of ground black pepper
For the salad
- 4 cups spring mix or assorted baby greens, packed
- 2 cups Orondo Ruby cherries, stemmed, halved and pitted
- 1 medium cucumber, peeled
- 1/2 cup walnuts, toasted and roughly chopped
- 4 tablespoons basil, chopped
- Start by making the tahini dressing. Put the tahini and lemon juice in small bowl and whisk until combined.
- Pour in the water little by little, whisking between each addition, until all of the water has been incorporated.
- Add the salt and pepper and whisk well.
- If you find the dressing too thick, add extra water one tablespoon at a time until the desired consistency is reached.
- Add all of the salad ingredients to a large bowl and toss.
- Add 3 tablespoons of the tahini and toss to coat. Add extra sauce if desired and toss again. How much is needed is ultimately a matter of taste. Serve.
- Alternatively, for a more elegant presentation, divide the spring mix/baby greens between 2 or 4 plates (depending on whether the salad is being served as a starter or a main).
- Evenly divide and sprinkle the cherries and cucumber on top of each plate. Using zigzagging motions, drizzle about a tablespoon of tahini over each salad.
- Sprinkle with basil and serve with extra dressing on the side for those who want more.
* Tahini is a sesame seed paste and staple in many cuisines, especially in the Mediterranean and Middle East. It is most notably used as an ingredient in hummus. Tahini can be found in the ethnic food section of many supermarkets. It can also be purchased in ethnic food stores, health food stores and online.
** The dressing recipe will make more than you need for the creamy summer salad with cherries. Leftovers can be used in many ways, for example, to make hummus, drizzle on steamed greens or broccoli, dip crudités or chips in, etc.