Shared by Einat Admony
Shared by Einat Admony
Spicy Tomato Salad Over Tahini
Yield: 4 servingsTime: 30 min
Spicy Tomato Salad Over Tahini
Yield: 4 servingsTime: 30 minThis spicy tomato salad from chef Einat Admony is inspired by one her aunt Hana, her mother's sister, who made for Shabbat and Rosh Hashanah. Hana "knew how to show love with food," Einat says. Before Einat would visit her, Hana would ask which dishes she wanted her to make from her Persian and North African repertoire.
The tomato salad is punchy from grated garlic and fresh chiles. When part of our team visited Einat's home in the Hudson Valley, she joked: "How much spice can you Ashkenazi people take? I need to know."
If you prefer less heat, simply cut down on the amount of chili you add. Serving the tomato salad over a bed of tahini also tempers the heat. Be sure to plate this just before serving.
She was Persian but married a moroccan
This recipe was shared by Einat Admony. Read more about her family in "Einat Admony’s Rosh Hashanah Table" and try her recipes for fesenjan (Persian chicken), apple and date challah bread pudding, and baked apples with meringue.
Ingredients
For the garlic condiment:
- 2 medium garlic cloves, finely grated or minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- Pinch of sugar
- Pinch of kosher salt
For the tahini dressing:
- ½ cup best-quality raw tahini
- 3 tablespoons fresh lemon juice
- ½ garlic clove, finely grated or minced
- 6 tablespoons ice water
- ¾ teaspoon kosher salt
- Freshly ground black pepper
For the salad:
- 16 ounces (3 cups) cherry tomatoes, halved
- 1-2 hot chilis, cored, seeded and sliced into very thin rings
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Preparation
Step 1
Make the garlic condiment: Combine the garlic and lemon juice in a small bowl. Stir to blend, then stir in the oil, sugar, and salt. Set aside for 30 minutes. (This will mellow the strong flavor of the raw garlic).
Step 2
Make the tahini dressing: Pour the tahini into a medium bowl. Whisk in the lemon juice and garlic, followed by the ice water a couple of tablespoons at a time. Keep whisking until the mixture is creamy with a consistency similar to a smooth hummus; you may not use all of the water. Whisk in the salt and several twists of pepper and set aside.
Step 3
Assemble the salad: Toss the cherry tomatoes and jalapeño in a medium bowl with the lemon juice, oil, and salt. Spread the tahini dressing around the rim of a serving dish as you would hummus, leaving a well in the center for the tomatoes. Pile the tomatoes and jalapeño into the well, then spoon the garlic condiment over them. Season with pepper and serve immediately, before the tomatoes become soupy.
Make ahead: The garlic condiment and the tahini dressing can be made up to a day in advance and stored separately in airtight resealable containers in the refrigerator.
Excerpted from Shuk by Einat Admony and Janna Gur (Artisan Books). Copyright © 2019.
