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It doesn't matter how eye-catching and delicious the ingredients of a salad are, if the dressing isn't right, then the whole dish somehow ends up being bland. My favourite salad dressings are based on tahini and lemon juice. I also added a little white miso paste to this one in order to give it the necessary kick. This tahini miso dressing will go with a simple green salad as well as a salad of roasted vegetables with grain such as barley.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
In a blending cup, puree the tahini with all the other ingredients up to and including the water, season with salt.
|Shelf life:||Store in an airtight container in the fridge for approx. 1 week.|
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