Salad dressing does not require oil or vinegar. I prefer dressing fresh plants with other fresh plants and the occasional hint of fermentation such as miso or kim chi. Add fresh squeezed citrus, sesame seeds, miso, and garlic to a blender and blend to the consistency you like. Add some extra chopped garlic to the result for texture. Serve over fresh greens. I can eat a lot of greens in the company of this dressing. If you want to skip the blender, use tahini from a jar. Stir it thoroughly to make sure you’re not getting too much oil.
