Adam Liaw’s cos salad with tahini and molasses
Tahini and molasses is an excellent combination that can be used for everything from a dip for pita to a simple green salad such as this.
Ingredients
¼ cup tahini
juice of ½ lemon
1 head mid-sized cos lettuce
½ small red onion, cut into rings
flake salt and pepper, to season
2 tbsp pomegranate molasses
a few pinches of sumac
Method
Step 1
For the dressing, mix together the tahini and lemon juice, then drizzle in water until the tahini becomes a smooth sauce about the consistency of thickened cream. The tahini will solidify, but as you add more water it will loosen again.
Step 2
Separate the leaves from the cos, rinse them and chill well. Spin dry and arrange on a plate with all the leaves pointing in the same direction. Scatter with a few onion rings and season the leaves well with salt and pepper. Drizzle the tahini over the lettuce, then drizzle the pomegranate molasses over the tahini. Sprinkle with a little sumac to serve. I eat this with my fingers, picking up each leaf from the stem.
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- Substantial salads
- Lettuce
- Onion & leek
- Lemon
- Tahini
- Vegetarian
- Contemporary
- Salad
- Side dish
- Dinner party
- Entertaining
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-cos-salad-with-tahini-and-molasses-20250213-p5lbwq.html