Thursday, March 27, 2014

smokey green peppercorn tahini dressing


The green peppercorns were an accidental purchase, I thought they were capers, until I bit into one. Not sure what they could be used for, I  decided to grind them into a salad dressing. They add a nice spike of peppery heat which pairs well with all kinds of vegetables, and holds up nicely to a grilled portabella mushroom. I tossed some vegetables together and plated over bibb lettuce.

chopped carrot
grated red cabbage
sliced cucumber
chopped green onion
sliced cherry tomatoes
bit of chopped parsley
small handful of lima beans
a few toasted slivered or chopped almonds
1 portabella mushroom

Remove the stem of the mushroom and slice. Heat an iron cast pan with a bit of oil and cook the mushroom slices, turning them over after a minute or two. (I've heard you should scrape out the gills but honestly I didn't think that was necessary. They are supposedly bitter. ) Towards the end of cooking, pour a dash of soy sauce in the pan and shake to coat.
Toss everything in a drizzle of the dressing, lay the mushroom on top and sprinkle over with the almonds.

for the dressing-
1/4 cup tahini
1/2 tsp paprika
1/2 tsp salt
1/2 tsp honey
2 tsp raw green peppercorns, don't drain from the brine
1 small garlic clove
2 TB apple cider vinegar
2-3 TB water, maybe even more

Blend everything in a high speed blender until smooth.


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