Spring greens can sometimes be strong in flavor, at least for those of us used to good old iceberg. When a friend on our CSA Yahoo Group suggested this dressing from Chef Andrea Beaman, I thought I’d give it a try. As a bonus it uses up lots of parsley and green onions, both of which we have an abundance of in the spring.
1/3 cup sesame tahini
3 Tbs. soy sauce
3 Tbs. vinegar
1/2 bunch parsley, chopped
1/2 bunch scallions, chopped
1 cup water
Blend all ingredients in the food processor or blender. You can use this as a dressing or stir fry sauce.
The Verdict: I like this dressing–it’s not your typical ranch or vinaigrette. My husband also liked it, as did my friend. Her husband, however, thought it tasted like weeds.