My starter recipe for Ginger Tahini Salad Dressing violates the number one rule of every recipe I’ve ever seen for this kind of salad dressing: it only has four ingredients. There’s nothing stopping you from adding honey, soy, lemon, garlic or God knows what. But ginger and tahini are such wonderful flavors by themselves, why pretend Gordon Ramsey is breathing fire down your back and you’ll get you sent home if you only use four ingredients? Besides, it’s likely you’re already home anyway.

Another rule my salad dressing violates is that I like to have the tahini and ginger in balance—as equal partners instead of amping up the amount of tahini to a point of where it feels like your taste buds have been coated with sesame seed sludge. (Tahini is made from toasted sesame seeds, which I love, but I find that tahini can be harsh when it’s allowed to run the show.)

So I’ve confined my Ginger Tahini Salad Dressing to four ingredients with the tahini and ginger in perfect harmony: Ginger, Tahini, Balsamic Vinegar and Olive Oil.

¼ cup olive oil
4 tablespoons balsamic vinegar
2 tablespoons tahini
2 tablespoons fresh ground ginger

This will hopefully get you started. Then enjoy fiddling with the proportions until you get them just right for you.

For a word of caution, this salad dressing ends up being thick and brown. It does a nice job of coating lettuce, but you’ll need to toss the salad well and it might not be the best visually. You can add some culinary bling by sprinkling grated Parmesan Cheese on top.