food: lemon tahini dressing / by kelly heaton

More complicated than french vinaigrette, but nice for a change.

In a small mason jar, combine:

Two heaping spoonfuls of tahini
The juice of one large lemon
3 Tbs soy sauce
1 Tbs honey
A pinch of ground fish pepper (substitution: hot paprika)
1/8 tsp ground celery seed
2 Tbs extra virgin olive oil
2-3 cloves of fresh garlic, minced (be sure to remove any green center and discard)
1-2 drops liquid smoke (optional)

Secure the lid tightly and shake vigorously to combine.  Taste to correct the sweet / salt / tart / sesame.  Lemons vary.  It's helpful to have a second lemon on hand in case the juice of one is too weak.  Due to the fresh garlic, this dressing tastes much better on the second day.

Alternate: in place of honey, mash together some tamarind paste with the soy sauce.  You can also try cardamom in place of (or in addition to) the celery seed.