This dressing is a throwback to the ’80s and my first real kitchen job at Whole Wheat and Wild Berries.
Whole Wheat and Wild Berries was a much loved natural foods restaurant on W. 10th street in NYC. They were famous for this dressing, it had cult following and is still fondly remembered by many to this day. In the mid 80’s a second location was opened in the Berkshires (Great Barrington) and, at the age of 16, I talked myself into a job as a prep cook, brunch cook, head baker and occasional waitress.
So much of what I learned there I carry with me to this day, including this addictive salad dressing recipe.
I seriously cannot explain how good this is -you need to try it for yourself!
Brussels sprouts are one of my absolute favorite veggies roasted but my latest obsession is shaved Brussels sprouts salad tossed with this tahini lemon dressing and lots of pomegranate seeds.
This dressing is, of course, delicious on salads but is also great on Buddha bowls, roasted cauliflower, Brussels sprouts and just about anything else you can think of.
- 1- inch piece fresh ginger peeled (adjust to your liking)
- 3 garlic cloves
- 8 oz olive oil can use avocado or oil of your choice
- 2 tbsp lemon juice
- 2 tbsp tahini sesame paste
- 2 tbsp tamari can use gluten free soy sauce or coconut aminos
- 1 tbsp honey or maple syrup optional
Place roughly chopped ginger, garlic, tahini, tamari and lemon juice in a blender and blend to a fine paste.
With the blender running in low/medium speed slowly drizzle in the rest of the oil.