Sesame Orange Dressing
This dressing was originally created to go with my Yellowfin Tuna Dinner Salad and we were totally wowed by it. The nutty richness of the sesame perfectly compliments the brightness of the orange, with a pleasant but subtle sweetness. It’s too good to be used for just one dish. Try it on chicken or pork or salmon.
The first time I made this, I was grinding the sesame seeds with a mortar and pestle. It did the trick, but it took some effort. Before I exerted myself too much, my Robin, that darling, sweet man, said, “Jill, honey? Why don’t you use the Bullet blender for that?” Right. Forgot I had that. I’m only mentioning it in case you don’t have a blender. The easiest way to make this dressing is to use Tahini. Just give it a good stir before measuring it out. Sorry. You are going to have to put some effort in it either way. But it’s so worth it.
The Stuff You Need:
2 TBS Sesame Seeds -or- Sesame Tahini
2 tsp Sesame Oil (skip this if you are using Tahini)
1 drop Fish Sauce -or- 1 pinch of salt
1 tsp Orange Zest
¼ Cup Canola Oil
2 TBS Orange Juice
¼ tsp Dijon Mustard
Salt, to taste
How To Do This:
Combine ingredients in a blender or food processor and blend or process until the dressing is smooth. Refrigerate the dressing in an airtight container until ready to use. Will keep about one week.
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