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Liquid gold tahini2/9/2024 ![]() Enjoy this unctious tahini bliss as a dip, thin for a dressing, or schemer on your plate as the base for your herb salad. I have a suggested amount of each, but feel free to make it with whatever you have to hand. I prefer to make this in cups as its really a ratio situation more than anything else, using equal parts of tahini and leftover pickle juice. You can basically use any type of pickling liquor you might have lying around including olives, capers, jalapeño, or a mixture if you don’t have enough of one. This is basically the best use of the liquid left in the bottom of the pickle jar (AKA liquid gold) and makes the smoothest umami tahini sauce I have ever tasted. Start by making the Tahini Pickle Magic (this will keep in the fridge for 5 days so you can make it well in advance) ![]() It’s an easy dish to prep before you entertain by having all the ingredients pre-chopped and ready to dress and assemble at the last minute. ![]() The only ‘trick’ to getting this salad absolutely perfect is using the freshest, greenest herbs you can find. But feel free to serve it on any tahini or yoghurt sauce of your choice. The original salad was served on a labeneh schmear, but Rachel made it on a tahini base and demonstrated possibly the best hack ever using pickle juice (there’s a reel on how to make it on my instagram). We immediately came home to recreate it in our own kitchens. This herb salad on a tahini base was inspired by a dish we ate separately within a couple of weeks of each other at Ha’Basta in Tel Aviv, both fell completely in love and called each other to wax lyrical about the clean, fresh, zingy flavours. It screams of summer and is the ultimate example of a side stealing the show. Here’s the recipe for the herb salad that Rachel taught at our class at the Chelsea Market Makers Studio in New York City in May and I make on repeat.
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