What really made the "Romaine and Grape Tomato Salad with Avocado and Baby Peas" (page 50) shine was the wonderful dressing, which, with my alterations, ended up tasting quite a bit like a Caesar salad dressing. As written, the dressing calls for fresh garlic and shallot, some herbs, salt & pepper, white wine vinegar (I didn't have any white wine vinegar, so used unseasoned rice vinegar instead), and 1/3 cup olive oil. Since the oil makes up the bulk of the dressing, I couldn't just leave it out without replacing it with something else. I decided to use one tablespoon tahini, plus enough water to equal 1/3 cup, and the results were fantastic! Because the dressing came out somewhat thin, I added 1/8 teaspoon guar gum to thicken it up ever so slightly - perfection! This dressing will certainly become one of my go-to picks, on this salad, or any other.