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This is a Kitchen Caravan spin on the traditional lemon poppy combination.  We love dressing our stronger greens, like kale and dandelion, with creamy tahini-based dressings.  The pungent preserved lemon really elevates the tahini, while the poppy seeds add a nice visual and textural touch.  

1/4 cup tahini

2 tablespoons olive oil 

4 tablespoons lemon juice 

1 preserved lemon (about 2 tablespoons, chopped)

1 tablespoon preserved lemon brine

1 teaspoon poppy seeds 

water (up to 1/4 cup) 

Put all of the ingredients in a blender, and add enough water to make it loose enough to use as a dressing.  Adjust the flavor with salt and lemon juice.  You can add cumin and/or coriander for some spice, but this simple recipe is delicious as is.  

Makes about a 1/2 cup.