epicurious4.0
Spicy Tahini Date Salad
Dates, tahini, and chile paste come together in a salad dressing that’s an exquisite combination of sweetness, nuttiness, and heat.
👥 4 Servings👤 Nasim Alikhani📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●blender
- ●food processor
- ●bowl
- ●mixing bowl
- ●pan
📝 Preparation Steps
1
Prepare the chile paste: Toast the guajillo chiles and chile de árbol in a cast-iron skillet over medium-high heat, about ⏱️ 2 minutes per side, until fragrant.
2
Slice the chiles open, remove the seeds, add the chiles to a small pot with enough water to cover, and simmer until soft, about ⏱️ 10 minutes. Drain, reserving a bit of the liquid.
3
Using a blender or food processor, purée the chilies with a small amount of the simmering liquid to achieve the consistency of a paste and set aside.
4
Prepare the dressing: Combine the tahini, yogurt, sugar, salt, lemon juice, and chile paste in a mixing bowl, and use a hand mixer to mix until well blended. Next, slowly add 2 to 3 tablespoons ice water to the mixture, and continue mixing, adding more ice water if needed, until the mixture reaches the consistency of a creamy salad dressing. Taste and adjust the seasoning and set aside.
5
Toast the sesame seeds in a dry sauté pan over medium-low heat until dark golden brown, about 4 to ⏱️ 6 minutes. Remove from the pan and set aside. Next, using the same pan, add oil and lightly sauté the dates until warmed through and soft. Keep warm.
6
To assemble the salad: Julienne some of the lettuce to use as a filling, using the remaining leaves for lettuce cups. Fill the cups with the warmed dates, diced radishes, julienned lettuce, and tahini dressing. Top with the toasted sesame seeds.
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