This seems to be the season of new cookbooks because I have quite a few I want to share with all of you. This recipe hails from the soon to be released cookbook Keys to the Kitchen by Aida Mollenkamp. It arrived on my doorstep shortly after I had a passionate conversation (on my part, of course) over breakfast with Hugh about how important it is for cookbooks to be practical. In a generation where a lot of people lean more towards convenience food, I find it so important to encourage the actual cooking of real foods, which seems most successful when offering approachable, healthful recipes. Of course I love when there are lots of pictures and the design is attractive, (duh) but I really appreciate when the recipes featured are ones you would make for a weeknight dinner, something special when guests come over or a new idea for a sweet treat to have on hand for coffee breaks. Aida’s book reminds me of a modern day Joy of Cooking. It’s equally, if not more so, a resource as it is a book of recipes. She goes through tools, cuts of meat, pantry staples, ingredient substitutions, quick dinners, and any other question that a cook may come cross in the kitchen. I think it would make a wonderful gift for someone just learning how to cook, or wanting to get the basics down. It is definently text focused, but I find that to be a strength and consistent with the book’s title.
I made this salad because I adore tahini dressings. I upped the lemon a bit, added some sunflower seeds as Aida suggested and it was the perfect accompaniment to some grilled albacore tuna. So simple and clean with that “healthy” flavor profile (I may be one of the few who enjoy eating at the cafes in health food stores, but their house salads always seem to have carrots, sunflower seeds and a tahini dressing, yes?). The book comes out on October 24th, but is available for preorder now. Congratulations Aida, it’s a gem and a true testament to your hard work.
BUTTER LETTUCE SALAD WITH TAHINI-HONEY DRESSING // Serves 2-4
Adapted from Keys to the Kitchen by Aida Mollenkamp
This made about twice the amount of dressing I needed but that’s ideal for me. It’s so nice to have a great dressing on hand for next time I make a salad. I get the ribbons on the carrots and cucumbers with a veggie peeler but I’m sure a mandoline would do a great job as well.
- // tahini-honey dressing //
- 1/2 cup tahini
- 3 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. honey or agave
- 2 garlic cloves, chopped
- big pinch of parsley or chives
- 2/3 cup water
- salt and fresh ground pepper
- 1 large head (7 oz.) butter lettuce, cleaned and dried
- 1 avocado, pitted, peeled and thinly sliced
- 1 persian cucumber, halved and thinly sliced or shaved
- 1 carrot, grated or shaved
- 1 cup sprouted (broccoli, pea, sunflower, radish etc)
- sunflower seeds, optional
Blend all the dressing ingredients in a blender or food processor. Add salt and pepper to taste.
Rip the lettuce into large pieces and combine it in a large bowl with the avocado, cucumber, carrot and half of the sprouts (saving half for garnish). Toss the salad ingredients with desired amount of dressing. You’ll likely have more than you need. Garnish the top with remaining sprouts and sunflower seeds.