The two-ingredient salad dressing that makes lettuce something special
Tahini and pomegranate molasses are an excellent flavour combination that can be used for everything from a dip for pita to a dressing such as this for a simple green salad.
Ingredients
¼ cup tahini
juice of ½ lemon
1 head mid-sized cos lettuce
½ small red onion, cut into rings
salt flakes and pepper, to season
2 tbsp pomegranate molasses
a few pinches of sumac
Method
Step 1
For the dressing, mix together the tahini and lemon juice, then drizzle in water until the tahini becomes a smooth sauce about the consistency of thickened cream. The tahini will solidify, but as you add more water it will loosen again.
Step 2
Separate the leaves from the cos, rinse them and chill well. Spin dry and arrange on a plate with all the leaves pointing in the same direction. Scatter with a few onion rings and season the leaves well with salt and pepper. Drizzle the tahini over the lettuce, then drizzle the pomegranate molasses over the tahini. Sprinkle with a little sumac to serve. I eat this with my fingers, picking up each leaf from the stem.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
