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8 to 12
/ Makes about 2 cupsEasy
5 min
By Matt Frazier and Stepfanie Romine
Published 2021
Serve this mild dressing, inspired by the house dressing at Angelica Kitchen in the East Village in New York City, atop cooked grains, on simple green salads, or as a dip. The parsley and scallion brighten up the tahini, while the sour and salty umeboshi paste (sour Japanese plum) and tangy apple cider vinegar are great for digestion. Tamari adds a salty richness. Why “Green on Greens”? Put it on a salad and you’ll see!