A recipe by Culinary Harts
This dressing has quickly become a staple in our kitchen—versatile, vibrant, and full of flavor. We drizzle it over grain bowls, season chicken wraps, and pour it generously on fresh salads. In the photo below, we harvested crisp vegetables straight from our garden, shaved them thin on a mandoline, and tossed them lightly in this dressing. The result is a refreshing, colorful dish that highlights the season’s best ingredients.
“The result is a refreshing, colorful dish that highlights the season’s best ingredients.”
FOR THE DRESSING:
¼ Shallot, finely minced
2 Tbsp Tahini
4 Tbsp Rhed’s Black Gold, spicy maple syrup
1 Lemon, juiced
½ cup Olive oil
Salt & Black pepper to taste
In a stainless-steel bowl, add shallots, tahini, black gold, and lemon juice and mix. Using a whisk, slowly drizzle the olive oil in until the mixture is emulsified. Season with salt and fresh ground pepper. If you plan to double or triple the recipe for larger batches a blender would work best to mix.
Shop for ingredients used in this recipe here.
Enjoy! Deja & Karsten Har