{ Serves 4 }
You can tell from this dressing that I love creamy stuff. This dressing also makes an excellent pasta sauce.
You simply cannot complain that raw recipes are too complicated. I won’t hear it. What can be simpler than this?
Thank you, Charlene Edgerton, for sharing this recipe.
- 6 tablespoons raw sesame tahini
- 2 tablespoons light miso paste
- ~24 fresh sage leaves
- 1 teaspoon Himalayan salt
- 2 tablespoons cold-pressed extra-virgin olive oil
- 3 to 4 teaspoons freshly ground black pepper
- 2 lemons, juiced
- 1½ tablespoons raw agave nectar
- 4 cups mixed mesclun salad greens
- Combine the tahini, miso and sage in a blender and whir until creamy.
- Add the salt, oil, pepper, lemon juice and agave nectar and blend again.
- Add a bit of water if necessary; be careful not to make the dressing too runny.
- Rinse and spin the greens, and transfer to a serving bowl.
- Toss with the dressing and serve.
TIP
You can buy a wide variety of fresh, organic greens at most good produce markets, and many vendors now sell them premixed. The advantage of buying the greens premixed is that you get a variety that is fresh, and you’re less likely to have greens go bad in your fridge.
