House Salad with Tahini Dressing
- 3/4 cup lightly packed watercress leaves (approximately 1 bunch)
- 1/3 cup roasted tahini (a paste made from ground sesame seeds, popular in Middle Eastern cooking and available in health food stores)
- 1/4 cup fresh lemon juice (approximately 2 lemons)
- 2 green onions, coarsely chopped
- 1 tablespoon tamari (a type of soy sauce, available in Asian markets and health food stores)
- 1 tablespoon water
- 1 garlic clove
- 8 cups mixed baby greens
- 1 cup thinly sliced red cabbage
- 1 cup thinly sliced green cabbage
- 1 small cucumber, cut into 1/2-inch cubes
- 1 beet, peeled and shredded
- 2 carrots, peeled and shredded
- Sea salt and freshly ground black pepper, to taste
To make the dressing: Blend all the ingredients together in a blender until smooth and creamy. The dressing will keep for 2 days, covered and refrigerated.
To make the salad: Combine the baby greens, cabbages, cucumber, carrots, and beet in a large bowl. The undressed salad will keep for 8 hours, covered and refrigerated.
Just before serving, toss the salad with enough dressing to coat.
Season the salad to taste with salt and pepper. Mound the salad in 4 wide shallow bowls and serve immediately.