Before my older daughter had a chance to tell me that she was growing weary of Middle Eastern food, I mixed together this yogurt and tahini dressing for a beautiful bunch of local baby radishes (look for them at the opening of Farmer's Market on Saturday!), some arugula, and a cucumber. Oh, well. I didn't get any complaints at dinner, where I served it with some flatbreads and grilled chicken. Here is the recipe:
Radish and Arugula Salad with Yogurt and Tahini Dressing
Serves 4
You could put half a small garlic clove, minced, into the dressing if you'd like. (I skipped it because I really went crazy with the garlic on my flatbreads and chicken.
3 tablespoons plain yogurt (preferably Greek-style)
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon well-stirred tahini
1 tablespoon finely chopped fresh mint
Salt
Ground black pepper
10 cups baby arugula, washed and dried
1/2 cucumber, peeled, halved lengthwise, and sliced thin
1 small bunch radishes, sliced thin
Whisk together the yogurt, olive oil, lemon juice, tahini, mint, 1/2 teaspoon salt, and pepper to taste in a small bowl. Combine the arugula, cucumber, and radishes in a large bowl. Toss with the yogurt mixture. Season with salt and pepper if necessary and serve immediately.
Tried it last night. The dressing came out a bit too bitter, so I added a spoonful of honey. The salad was delicious!
ReplyDeletePS. Love your blog, reminds me of the summers I spent in Sag Harbor couple of years ago. Wish your books were available in Poland.
Honey is a great idea--so Mediterranean! Thanks for your comment.
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