The original recipe also called for 1 Tbsp. Asian chile oil, which I didn’t have, but I thought the dressing was plenty flavorful (and already had a decent kick) without it. Add back if you see fit.
1/4 cup tahini
3 Tbsp. apple cider vinegar
2 Tbsp. tamari or soy sauce
1 garlic clove, crushed
2 tsp. chopped peeled fresh ginger
1 tsp. sambal oelek or Sriracha
1/2 cup vegetable oil
Salt and pepper to taste
Combine the tahini, vinegar, soy sauce, garlic, ginger, and sambal oelek in the bowl of a food processor. Puree until blended. With the machine on, slowly drizzle in the oil until incorporated. Transfer to a half-pint jar and season with salt and pepper.
Source: Adapted from Stuart Brioza of The Progress and State Bird Provisions (San Francisco), as featured in Food & Wine
