The first time I ate this salad was actually at my dear pal Kailey’s apartment. In fact, Kailey is one of the reasons I began this project. Since moving to Minneapolis, we’ve become really close -- the ease of our friendship matching that of other decades-old friends of mine. Kailey is a talented cook and owns both of Alison’s cookbooks. When we started hanging out at her apartment, I would steal one to peruse while she made me dinner. Eventually she let me take Dining In home for a few weeks, and that’s what inspired me to ask for it for Christmas! The rest, as they say, is history…
Jordan and I both really liked this salad, which in my opinion is a win, because he hasn’t loved too many of Alison’s salads thus far. This salad is supposed to serve 4, but we ate all of it for dinner. Except the red onion. There was too much red onion in my opinion…
The salad is simple. Red onion soaked in ice water to remove its bite. Thinly sliced cucumbers marinated in lemon juice, zest, and sumac. A creamy tahini spread at the base of the bowl. Drizzled with olive oil and toasted sesame seeds. Perfect for pairing with lamb, falafel, steak, chicken, the list goes on. I made this with Melissa Clark’s jalapeno honey steak and jasmine rice. It’s subtlety will complement a variety of bold flavors. I’ll definitely make this again!
74 recipes cooked, 151 to go.
