The morning found me gleefully bursting out of bed at the crack of dawn instead of my usual reluctant sleepy crawl. And although I can certainly understand why you might think so, the source of all of this pre bird-chirping giddy elation is not because I just discovered that The B52’s have released their first new album in over sixteen years (however my a.m coffee is a just a titch on the fuerte side and you may find me bouncing around to Cindy and Fred singing about having their hearts broken at the Funplex any moment now). No, this is much, much bigger. I am leaving in a few hours to spend a few days in Charlotte with my cousins who happen to be some of my favorite people ever to have walked the planet.
It has been one and a half years since our last visit together, and that is one and a half years too long to be away from people you love so much. I long for their gentle and easy manner, the engaging and witty conversation and the way that everybody just abundantly loves and enjoys each other so darned much that I always find it difficult to leave.
My cousin’s tall, dark-haired, natural beauty of a wife Tamara, has the most soothing voice. A little bit Southern but not drawl; when she speaks I just want to curl up while allowing her voice to wrap and float around me like a softly petaled blanket of sweet magnolia. We keep in touch by phone and e-mail, and when I am not seeking her kindly advice on life’s little catastrophes, talk frequently turns to food and we exchange recipes. I was recently describing an Israeli salad that I crave so much that once made, I need to eat it every day until I finally tire of the repetition. Tamara then told me of a secret salad dressing that she makes that “I can eat until my mouth hurts”.
This dressing, or a version of, was popular in a couple of the vegetarian restaurants situated around the Raleigh-Durham area while Tamara was in college. My other cousin’s wife worked at one of these restaurants for about a week or so while she was attending school at Duke, just long enough to figure out what went into the dressing (my cousins and their crafty wives!), added her touches, and passed it along to Tamara. Tamara then worked her own alchemy on what now has become known as The Secret Sesame Salad Dressing.
Only a very few secrets are meant to be shared, and when you tell me one, it goes to the bank. I was fortunate enough to receive the secret dressing recipe, and I am telling you, it is everything Tamara promised and then some; while I was shooting the salad photo, all I kept thinking about was when I could finally get my fork into that salad and inhale it’s addictive magical lemony tahini dressing that perfectly coated and complemented the selection of crunchy fresh vegetables. It is in fact so amazing and wonderous that I must share the joy with you as I am a sharing-type person. So, in the spirit of keeping Tamara’s secret recipe safe and hopefully ensuring another invite back to Charlotte, I did some minor re-tailoring of the already twice-altered recipe to come up with my own now not-so-secret take for you too enjoy.
I have a huge smile on my face knowing that I’ll soon be in Charlotte with my cousins in the balm and sun, and maybe we’ll be eating Secret Sesame Salad Dressing until our mouths hurt together.
Secret Sesame Salad Dressing
Yield: 5 cups
This salad dressing begs to be combined with something crunchy. I created a sensational fattoush-inspired salad meal with what I had on hand: some sliced Spring onions, Kirby cucumber , celery stalks and their tender leaves, diced watermelon radish, a handful of Rancho Gordo garbanzo beans and leaves of fresh cilantro. I crumbled in some seasoned crisps I made from Ezekiel’s live sprouted grain tortillas: 350 oven. Brush tortilla(s) with thin glaze of olive oil, sprinkle with za’atar seasoning and crunchy sea salt and bake until crisp, 5-7 minutes.
1/2 large onion cut into chunks
1 small green pepper, seeded and cut into chunks
2 stalks of celery cut into chunks
2 cloves of garlic cut into halves
1 tsp. black pepper
1 cup tahini
3/4 cup tamari
3/4 cup fresh lemon juice
1 cup olive oil
Combine all ingredients except the olive oil in blender until smooth. While motor is running, slowly add in olive oil and blend again until smooth. Check for seasoning.
Tamara says, “This makes a lot, so it’s good for sharing”. It does, and I did.
16 Comments
Sounds great! I hope that some one makes a batch for me very soon, cuz.
Amazing, Heidi. I love your additions and can’t wait to incorporate them. But mostly I love your flattering portrayal of our crazy household. We love having you visit. We never eat so well as we do when you are here. XOXO
That sounds crazy delicious!
hi heidi,
greetings from ny. i want to make the almond milk — i had no idea you could just make almond milk, i thought it was magic or something! the pasta is on my short list too. nice blog. i hope you review some restaurants too.
mrnyc
anons # 1 & 2: Y’all are the best! I better get cracking on the pancakes this a.m.!
Jessy: As always, thanks,and it is.
mrnyc: SO nice of you to stop by, really. you have got to make the milk – you won’t believe how something that simple can make you feel so accomplished. It is delicious.
sounds wonderful, as they all do, but this is one i just might make! unless of course you’d like to make some for me…..and by the way, your pictures are GORGEOUS!
I heard about the B52’s new album…boy, do they bring back memories! I bet you can guess how old I am now! :)
This secret dressing does look delish and magical. I just might use it on some noodles too for a cold noodle salad. Thanks!
Hope you have fun with your cousins!
the ingredients sound so harmoniously delicious together!
that’s a fine looking salad. i’m always on the lookout for a good sesame dressing recipe. thanks for spillin’ the beans!
This sounds really good! Gotta try it.
I’ll definitely have to try this, especially considering I have all the ingredients at hand right this moment. thanks for the recipe!
Lori – I’d be happy to make you a batch anytime. I knew this would be right up your alley.
WOR: that “guess my age” game isn’t so much fun anymore. Can we play something else, please :-)?
Cakewardrobe: Welcome to you and your stylish self!
Michelle: I hardly recognized you without the expletives – you feelin’ okay?
Chriesi & Celine: hanks, and let me know how the secret dressing works out for you.
Heidi, this is an amazing blog. I learn something new and interesting everytime I read it. Your writing is eloquent and your photography beautiful.
Can you tell me where you purchase the Ezekiel live sprouted grain tortillas in the Cleveland area? Thanks so much.
Best,
-Tara (TES)
Hi Tara! I am happy that you stopped by and am so encouraged by your words of support.
I get the Ezekiel tortillas at Whole Foods, Wild Oats and (I think) Mustard Seed Market. I
like them best as a wrap warmed or griddled quesadilla-style as they aren’t very pliant when room temp or cold. They make the BEST thin and crispy chips. I hope you like them as much as I do.
Heidi,
I finally had this dressing tonight. I chose the resipe for my supper club dinner. I LOVE this dressing. Someone in an earlier comment mentioned that the ingredients looked like they would work harmoniously together and indeed they do. I used the dressing on some chopped raddishes, turnips and kholrabi which served as our salad course. I think my mix and the dressing would have popped even more with some chopped tart apple and chopped fresh parsley or celery with the leaves. I am looking forward to dressing many chopped salads with this goodness. Do you make your own zatar mix or do you buy it?
Diane
Diane,
I’m honored that you selected this recipe for a supper club – wow! And thrilled that you are so fond of the dressing. I love the idea of the jalapeno, and yes, I think this would be beautiful with a tart, crisp apple – I just love crunchy with this.
Depending on what I have in my pantry, I’ll either make my own or purchase the za’atar. I live quite near a Penzey’s and they do a good job with their blends, so that’s been what I have on hand at the moment