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Big Salad with Lemon-Tahini Dressing

16 Nov

Paired with some simply prepared yellow sole, this veggie-stuffed salad was a yummy, healthy dinner.  I forgot to take a picture of the fish and it was pretty standard – seasoned with salt and pepper, sautéed in olive oil and garlic, with a squeeze of lemon over it – so I figured I wouldn’t bother with a full-on recipe.  As you can see, though, we couldn’t wait to dig into this salad (the picture is minus two healthily sized servings … yeah, it’s a big salad, a la Elaine from Seinfeld).  Zak had the salad ready and waiting when I came home from my weekly intramural volleyball game and I quickly whipped up the dressing while he cooked the fish.  This dressing was full-flavored without being overly creamy and quite unique.  It would pair well with almost any salad or work as an excellent marinade for fish.

Big Salad with Lemon-Tahini Dressing


1 head lettuce of choice, roughly chopped (we used romaine)

1 medium Vidalia onion, thinly sliced

1/2 cup black olives, chopped

1/2 cup green olives, chopped

1/2  medium cucumber, thinly sliced

3 small tomatoes, thinly sliced

3 large radishes, thinly sliced

1/2 cup white button mushrooms, sliced

1/2 cup Gruyère cheese, grated

Toss all ingredients well in a large salad bowl, topping with cheese.


Adapted from

1/4 cup stirred tahini paste

1/4 cup water

1/3 cup lemon juice

1/4 cup extra virgin olive oil

3 cloves garlic, minced

1 tsp. kosher salt

2 tbs. cilantro, finely chopped

Freshly cracked black pepper

Blend all ingredients by whisking them together in a small mixing bowl.  Dress salad with dressing.

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