Author Notes
This sauce is so versatile and so darn delicious, I want to drink it. It's great on salads (of course), drizzled on fish or chicken, paired with a grilled steak, or partnered with roasted vegetables. Pretty soon, you’ll find yourself making a weekly batch. —Jana McMahon
Test Kitchen Notes
Toasted walnuts, walnut oil, and tahini build nutty depth in this salad dressing (which doubles as a sauce). Braggs Aminos functions as the umami secret ingredient, though tamari soy sauce is a fine substitute and will add the same pleasant savoriness. —Letty Flatt
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Ingredients
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1
clove garlic
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1/2 cup
walnut oil
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3/4 cup
olive oil
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1/4 cup
tahini
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1/4 cup
roasted walnuts
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1/4 cup
Bragg's Aminos
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1
lemon, juiced (I like Meyer lemons if I can get them)
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2 tablespoons
cider vinegar
Directions
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Add garlic, walnuts, and olive oil to your blender, Vitamix, or food processor.
Blend until the garlic is well minced.
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Add remaining ingredients and blend until well incorporated and smooth. If you want a more dressing-like consistency, add another 1/4 cup of olive oil. Add sea salt to taste.
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Store the mixture in a jar or container. It will keep 2 weeks in the refrigerator, but I doubt it will last that long.
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