It was fantastic on roast asparagus, but I bet it would be
just as awsome on broccoli, cauliflower, carrots, kale, cucumbers, and tomatoes.
And with a bit of minced garlic, would quickly liven up any pork, chicken, or
salmon entrée.
Best of all, it comes together in minutes. In a small bowl,
whisk together a rounded tablespoon of tahini, the juice from half a lemon,
three tablespoon of extra virgin olive oil, a rounded teaspoon of anchovy paste.
Once smooth, whisk in salt and pepper to taste.
Also, if you want to thin it out for salad dressing just
add a little bit of water.
