Rainbow Sabich Salad with Spicy Tahini Dressing
When they say you should eat the rainbow, I take that very literally with my Rainbow Sabich Salad with Spicy Tahini Dressing!
Ingredients
- For salad:
- 1 medium eggplant cut into 1/2 inch slices
- Salt
- 4 red potatoes cut into quarters
- 1 beet peeled and small diced
- Extra virgin olive oil
- 2 eggs
- 1 small cucumber small diced
- 1 Roma tomato small diced
- 4 cups arugula
- 2 tablespoons chives
- For dressing:
- 1/2 cup tahini paste
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- 3 roasted hatch chilies
- Juice from 1 lemon
- 1/4 cup water more or less depending on how thick you want the dressing
- Salt and pepper to taste
Instructions
- Season eggplant liberally with salt and let sit for 20 minutes to remove some of the bitter taste.
- Preheat the oven to 400 degrees F. Brush eggplant and potatoes with olive oil and season with salt. Place on a foil lined cookie sheet.
- Drizzle beets with olive oil and salt and place on a separate foil lined cookie sheet. Roast vegetables until tender, about 25 minutes, and set aside.
- Meanwhile, hard boil your eggs. Put them in cold water, bring to a boil and simmer for 12 minutes. Let cool in an ice bath, peel and separate yolks from whites and dice.
- To make dressing, process all ingredients in a food processor. Add in enough water to get desired texture and season with salt and pepper to taste.
- To build salad, lay down a bed of arugula. Place in piles or rows the eggplant, potatoes, beets, cucumbers, tomatoes, egg white and yolks. Drizzle with dressing and garnish with chives.
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