3 tablespoons sesame seeds
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3/4 cup vegetable oil
1/3 cup fresh lemon juice
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
several dashes of Tabasco or other hot pepper sauce (optional)
Toast the sesame seeds (see page 354) until just golden and fragrant. Pour them onto a plate and set aside to cool.
Whisk together the oil, lemon juice, soy sauce, salt, pepper, and optional Tabasco until smooth. Stir in the cooled sesame seeds. Tightly covered and refrigerated, this dressing will keep for 2 weeks.
PER 2-OZ SERVING: 330 CALORIES, 1 G PROTEIN, 36 G FAT, 2.7 G CARBOHYDRATE, 417 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
10 minutes
SERVINGS
1 generous cup
MENU
This dressing is superb on tossed salad and on spinach and mushroom salads. It’s also good over steamed broccoli, carrots, green beans, or other vegetables.