GREEN TAHINI SALAD

FOR THE DRESSING 1 medium clove garlic Leaves from 6 to 8 stems parsley Leaves from 2 stems basil 2 tablespoons well-stirred/creamy

tahini

1/2 teaspoon sea salt

1/2 lemon

⅓ cup extra-virgin olive oil

FOR THE SALAD 2 medium carrots

1 small fennel bulb (see Overview) 1/2 medium red bell pepper Salad greens (your choice)

Sea salt

Handful unsalted roasted cashews

For the dressing: Smash and peel the garlic. Place in a mini food processor or blender, then add the parsley, basil, tahini and salt. Squeeze in the lemon juice.

Chop and/or grind until the herbs are broken down, then stop to add the oil. Process for a few minutes to form a green, emulsified (kind of creamy) dressing. The yield is about ½ cup.

For the salad: As you work, transfer these ingredients to a mixing bowl: Scrub the carrots and cut into matchsticks.

Remove the core of the fennel bulb by cutting in on either side of the round core at the root end; this will form a triangular piece that will fall away. Discard the fennel’s tough outer layer. Cut the remaining fennel crosswise into very thin slices.

Remove the seeds and ribs from the red bell pepper, then cut the flesh into thin strips.

Add the salad greens and a pinch of salt; toss to mix well, then pour in half the dressing. Stir or toss to coat evenly, then divide among wide, shallow bowls. Drizzle with more of the dressing, then scatter the cashews over each salad.

Serve with the remaining green tahini (for dipping pita/bread). If you like, toss the grapes into the salad.

Nutrition (based on 3 servings, using half the dressing): Calories: 240; Total Fat: 21 g; Saturated Fat: 4 g; Cholesterol: 0 mg; Sodium: 320 mg; Carbohydrates: 13 g; Dietary Fiber: 4 g; Sugars: 5 g; Protein: 4 g.

Adapted from “More With Less” by Jodi Moreno.

TOM MCCORKLE/WASHINGTON POST Green Tahini Salad can be served with toasted or warmed crusty bread or pita.