Ingredients: 1/4 cup tahini 1 tblspn, olive oil 1 ripe avocado, pitted Handful of fresh chives and parsley (or whatever herbs you prefer) 1/4 cup apple cider vinegar 1 clove, garlic 1 tsp, maple syrup Juice from 1/2 lemon 1 anchovy (optional) 1-2 tblspns water, to thin (you might need more) Directions: Place all ingredients in a blender including 1 tblspoon of water Blend until smooth Add water in 1 tablespoon increments until it reaches the consistency you like Pour on salad and enjoy
Velvet bolero
Its aesthetic and concerns feel both contemporary and dated
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(I usually rinse it under cold water.) Add the cooled pasta to a big salad bowl, then mix in equal parts of the Italian and Caesar dressings
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