Wednesday, May 18, 2022

Poppy Seed Tahini Dressing


I made vegan meatloaf and served it with roasted root vegetables and a poppy seed tahini dressing. I chose vegetables that I like, but I made the dressing as is, and it blew me away! I really recommend it. I used the last of it on a salad later in the week. 

For the dressing 
1 small clove garlic, finely grated (preferably on a microplane) 
½ tsp. kosher salt, divided 
½ tsp. lemon zest + 2 Tbsp. fresh lemon juice (from 1 lemon) 
2 Tbsp. well-stirred tahini 
1 Tbsp. olive oil 
1/3 cup loosely packed fresh parsley leaves, finely chopped 
2 tsp. poppy seeds 

Stir together garlic and ¼ teaspoon salt in a small bowl (I used a jar). Mash with a fork until a paste forms. Add lemon zest and juice, tahini, and olive oil, whisking until smooth. Stir in parsley, poppy seeds, and remaining ¼ teaspoon salt. Stir in 1 to 2 tablespoons warm water until dressing reaches desired pourable consistency.

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