Creamy Tahini and Parmesan Salad Dressing Recipe

Tahini And Parmesan Salad Dressing

• 1/3 cup tahini — I like Belazu if available
• 1 tbsp Dijon mustard
• 1/4 cup white wine vinegar — or cider or champagne vinegar
• 1/4 cup grated Parmesan — pecorino works well too
• 1 tbsp honey
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove, grated
• Salt and freshly ground black pepper to taste

1. In a medium bowl, combine the tahini, Dijon mustard, white wine vinegar, grated Parmesan, honey, olive oil, lemon juice and the grated garlic. Use a whisk or a fork to blend until mostly smooth and creamy.
2. Continue whisking until the ingredients are fully incorporated. If the dressing seems too thick, whisk in a teaspoon or two of cold water at a time until you reach the desired pouring consistency.
3. Taste and season with salt and freshly ground black pepper. Adjust acidity with a little more lemon juice or vinegar if you want a brighter flavor, or add a touch more honey if you prefer it sweeter.
4. Transfer to a clean jar or airtight container and refrigerate. Before serving, give the jar a good shake or stir, as the dressing may thicken slightly when cold.
5. Serve over crisp little gem lettuce hearts, mixed greens, roasted vegetables, or use as a sauce for grain bowls. It’s particularly delicious with crunchy vegetables or as a tangy finish for warm roasted cauliflower.

Store the dressing in the refrigerator in a sealed jar for up to two weeks. The texture will firm up when chilled; let it sit at room temperature for a few minutes and stir or thin with a little water or extra lemon juice before using.

If you prefer a smoother texture, blend the dressing briefly in a small food processor or with an immersion blender. For a nuttier profile, toast the garlic lightly before grating, or add a pinch of smoked paprika for a subtle smoky warmth.

To make the dressing vegetarian (if you want to avoid animal rennet in some cheeses), substitute a vegetarian hard cheese or increase the tahini slightly and boost the umami with a small splash of soy sauce or tamari—use sparingly to avoid overpowering the dressing.

• Swap Parmesan for Pecorino Romano for a sharper, saltier flavor.
• Replace white wine vinegar with apple cider vinegar or champagne vinegar for a milder acidity.
• Use the dressing as a dip for crudités, a sauce for grilled vegetables, or drizzle over roasted sweet potatoes for a sweet-savory contrast.
• Add fresh herbs such as chopped parsley or chives to brighten the dressing when serving.