Tahini and candied lemon vinaigrette

This is the vinaigrette we use for our falafel salad at Cafe Presse this summer (2013).  Curly endive is tossed with cubes of summer melon and fresh figs, then dressed with this vinaigrette.  The salad is then topped with crispy falafels and served with a side of our Sauce Blanche.



  • 1 lemon
  • 1/3 cup organic sugar
  • 1/4 cup water
  • 3/4 cups rice wine vinegars
  • 3/4 cups lemon juice
  • 1/4 cup tahini
  • 1/3 cup Dijon mustard
  • 1 Small shallot (peeled)
  • salt and black pepper
  • 3 cups organic soy oil


1. Zest the lemon with a peeler. Put the zest, sugar and water in a small saucepan. Bring to a boil, then lower heat and simmer until the zest is tender, about 20 minutes. Cool.
2. Drain the zest, saving the cooking liquid. Put the zest, about 2 tablespoons of the zest cooking liquid, rice vinegar, lemon juice, tahini and Dijon mustard into a blender. Add the shallot , a pinch of salt, and a big grind of pepper. Puree well.
3. Emulsify the vinaigrette with soy oil to taste and consistency. This should take about 2 to 3 cups of oil. Check the seasoning and correct with salt and pepper as needed

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