NY Street Vendor Salad
with Yogurt Tahini Dressing
(Inspired by Gwenyth Paltrow’s It’s All Good)
Ingredients:
1 large green leave lettuce, chopped
2 Handfuls of cherry tomatoes, halved
½ English cucumber, peeled and diced
1/3 red onion, very thinly sliced
How To Play:
Place lettuce in a large bowl and stir to combine with ¼ cup of the dressing so it’s just lightly coated. Place lettuce on a large platter. Over the lettuce, evenly scatter the tomatoes, cucumber, and onion. Drizzle each portion with another tablespoon or 2 of the dressing and serve immediately, with the remaining dressing on the side.
Yogurt-Tahini Dressing:
Ingredients:
2 tbsp tahini
¼ cup boiling water
1 garlic clove, finely minced
½ plain yogurt or vegenaise
3 tbsp squeezed lemon juice
¼ cup extra virgin olive oil
½ tsp salt
¼ tsp ground pepper
How To Play:
Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients. Will keep well in a jar in the fridge for up to a week.
This salad goes very nice with a crusted Halibut.
Halibut with Parmesan Panko Crust
Ingredients:
Halibut
Lemon
Avocado Oil
Panko
Parmesan Cheese
Italian Parsley
Salt and Pepper
How To Play:
My favorite way to eat halibut is by making a messy crust over it.
I put 1/2 cup -1 cup of panko crumbs in a bowl, mixed with few dashes of avocado oil. I stir the oil until the panko resembles wet sand. I mince 1/4 cup Italian Parsley and add 1/4 cup shredded Parmesan cheese with salt and fresh ground pepper to the bowl.
I place the Halibut in a baking dish with a few dashes of oil, juice of 1/2 lemon, and a good bit of salt. I place the panko mixture over the Halibut and bake uncovered for about 25-30 minutes at 350. I check almost obsessively throughout the last few minutes of the cook time, for I love Halibut to be tender, not dried out.
Enjoy!