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Tomato Lentil Salad with Tahini Dressing
By Tony Scherber
Ingredients
Salad
2 ears of corn, roasted and cut from cob (from Prairie Hollow Farm)
3 heirloom tomatoes, sliced into wedges (from Nistler Farms)
1 C of drained lentils
Dressing
½ C hazelnut oil (from Hazel Heart Farms)
3 TB of lemon juice
2 TB of hot chili oil (from TonzKitchen)
¾ C tahini
Garnish
Basil (from Kisheri Farms)
Parsley (from Mhonpaj’s Garden)
2 stalks of scallions, finely chopped (from Bean Market)
Cilantro (from Mom’s Garden)
Sesame Seeds
Instructions
1. Roast your corn and cut off cob, set aside as you prepare the rest of your salad and dressing
2. Cut your heirloom tomatoes into wedges and place them in a large bowl. Add your roasted corn
kernels and drained lentils.
3. In a medium bowl, add your hazelnut oil, lemon juice, chili oil, tahini and salt/pepper. Whisk
thoroughly to emulsify and ensure smooth, velvety dressing.
4. Pour your dressing over the tomato/corn/lentil salad. Try and save some to pour at the end! Toss
to combine.
5. Prepare your garnish (chop scallion/cilantro/basil/parlsey) and add to your salad. Toss once more
to combine.
6. Pour any additional sauce and taste to adjust seasoning.
7. Serve and enjoy!
