Golden Turmeric Tahini
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
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Cooking 101
The first signs of spring produce are a welcome marking of winter’s end, and their shades of green are so beautiful on the plate. Some say spring vegetables can be a little fussy, but this this salad is here to expel that myth. Besides lightly blanching the asparagus, this salad requires just a little bit of chopping for a restaurant-quality dish that you can impress your friends with.
Chef Tip: Blanching is a great skill to learn, and it’s so simple. Simply bring a pot of salted water to a boil, cook desired vegetables in it until they’re bright green but still crisp (this often just takes a minute) then shock by placing in ice water to stop the cooking and preserve the bright green pigment.
1 bunch asparagus, woody stems removed
3 handfuls of your favorite greens, we’re using arugula
1 handful snap peas, sliced vertically
1 honeycrisp apple, thinly sliced
About 5-7 mint leaves, in ribbons
Olive oil
About 1 tbsp honey
½ cup toasted almonds, chopped
First blanch and shock your asparagus by cooking in salted, boiling water for 1 minute then cooling it down in a bowl of ice water. Chop into 1-inch sized pieces.
In a large bowl, combine greens, snap peas, apple, mint and asparagus. Drizzle with olive oil, then about ¼ pouch of Golden Tahini and a tbsp of honey. Toss and top with toasted almonds.
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Herby Chimichurri and Red Pepper Romesco sauce.
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