Salty Tahini & Romaine Salad
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Recipe type: Salad, Side, Brunch, Vegetarian, Vegan, Gluten-free
Prep Time: 
Total time: 
Serves: 1, or 2 as a side
 
This is my re-creation of the salad I described above from June in Brooklyn. The dressing is a bit salty but it is meant to be. Using good tahini really helps here, I like Soom Foods a lot. The textures here matter. You want the big pieces of lettuce and chunks of cucumber. I think the saltiness of this really complements a warm day. If you want to make it more of a meal, there is an option to add chickpeas. This recipe easily doubles and triples for an easy side to bring to a party or for a brunch.
Ingredients
  • Dressing
  • 1 heaping tablespoon tahini
  • juice from ½ a medium to large lemon
  • ¼ teaspoon kosher salt*
  • 1 teaspoon water
  • Salad
  • 1 head of romaine lettuce, local if you can get it
  • ¼ of a large English cucumber
  • fresh mint (about 8 large leaves)
  • fresh tarragon leaves (about 1 large stems worth)
  • cooked chickpeas (optional)
  • toasted sesame seeds
  • thinly sliced radish (optional)
Method
  1. Combine ingredients for dressing in a small dish and use a fork to mix and thoroughly break up the tahini so that you have a uniform dressing.
  2. Taste and add more water or lemon to thin. It should be salty.
  3. Tear romaine leaves and heart into large pieces and chunks and add to a medium bowl. You want them to be on the larger size but not too big to eat.
  4. Cut your cucumber in half and deseed with a spoon that you scrape along the center. Discard the seeds or you can add them to the romaine, which is what I did to reduce waste.
  5. Cut each cucumber half into thirds lengthwise. Then cut into thirds again on a slight angle. Again, you want bigger chunks here for both texture and so that you get bursts of the fresh cucumber flavor as you eat your salad. Add to the bowl with romaine.
  6. Give your mint and tarragon leaves a rough chop and add to the bowl.
  7. Add a handful of chickpeas, if using, to your bowl.
  8. Pour about half the dressing into your bowl and toss to evenly coat. Taste and add more dressing as needed, you will likely have extra left over.
  9. Serve in a large bowl topped with toasted sesame seeds and radish slices if using.
Notes
*If you are sensitive to salt then start with less. It may taste salty on it's own, but once you add it to the romaine the saltiness will be dulled by the high water content of the lettuce. But again you can always add more and everyone's salt preference is a little bit different.
Recipe by Sentimental Living at https://sentimental-living.com/2018/05/11/salty-tahini-romaine-salad/