Tahini Caesar Salad

The secret to any good caesar salad is really mastering the caesar-salad-formula, and I think this Tahini Caesar Salad is the perfect introductory course. The dressing has to be just salty enough, perfectly emulsified, and thick enough to grip onto really big, crisp, romaine wedges. And I’m a romaine purist, you won’t find my caesar salads on any other green!

This Tahini Caesar Salad is the perfect caesar salad formula, and trust me, I have it down to a craft. The tahini does the same thing an egg yolk does in traditional caesar salads, but it adds a certain umami, nutty note and thickness that you can’t get with any other ingredient. It has made me start to prefer Tahini Caesar Salad over traditional caesars…and that’s saying something!

What I think makes a perfect caesar salad

There are a lot of things that make a salad what I deem “perfect” (which is a subjective comment, I know, but we digress!), but here are just a few examples of what I absolutely need to have the best Tahini Caesar Salad experience:

• The lettuce must be crisp, and it must be cut into big pieces – If I’m making a caesar, I tend to discard any wilted or softer lettuce pieces. You can use them in other salads, or for topping sandwiches, but I don’t think they hold up well to a heavy caesar dressing.
• Anchovies are a must – if you don’t eat fish, capers are a great alternative. I’d just recommend blending the dressing then, since capers don’t “collapse” the same way anchovies do!
• The dressing must be perfectly emulsified – this might seem like a “no, duh,” BUT a lot of people skip it! Or think a broken dressing will be fine. The thing with tahini caesars is you will need to add water to get the perfect emulsion. But I think that’s a part of cooking magic, different ingredients need different things to transform. So don’t give up if this dressing isn’t creamy right away, it will (and should) get there!
• Bread crumbs and parmesan MUST be piled on top – these are the third level of saltiness and texture that the salad needs. Not only do they balance the flavor, they make each bite a bit more dynamic.

Ingredients you’ll need for this tahini caesar salad

• 1 head romaine lettuce
• 1/2 cup fresh dill
• 2 garlic cloves
• 1 lemon, for both zest and juice
• 4 flat-packed anchovy fillets
• 2 tablespoons tahini, the more drizzly, the better
• 1/4 cup extra-virgin olive oil
• 2 tablespoons cool water, if needed
• 2 ounces fresh parmesan, for grating
• 1/4 cup toasted breadcrumbs, for topping
• Freshly ground black pepper

How to bring the salad together

1. Halve the romaine crosswise and tear off any wilted leaves. Cut off the base of the romaine and pull apart the leaves. Wash and dry these very well in a salad spinner.
2. Roughly chop the dill and set aside.
3. To a large bowl, grate in the garlic cloves. Grate in the zest from half of the lemon. Squeeze in the juice from half the lemon (about 2 tablespoons) and add the anchovy fillets. Use a wooden spoon to break the anchovies into the zest and garlic. Add in the tahini and mix to combine.
4. Switch to using a whisk. Drizzle in the olive oil while constantly whisking. The tahini will begin to seize up into a creamy sauce. It will reach a smooth dressing consistency, but if it looks a bit broken, switch to the water and drizzle that in the same way, whisking constantly. A creamy dressing should form. Taste and season with salt as preferred, but I find it never needs it.
5. Add the romaine and dill to the bowl and mix to coat everything in the dressing.
6. Transfer the salad to a serving plate and grate over the parmesan. Top with the taralli or toasted breadcrumbs, grate on some freshly ground pepper and serve!

Storage tips

The best way to store this salad is to keep the lettuce, dressing, and breadcrumbs separate.

For the dressing, store it an sealable jar or airtight container in the fridge for up to 5 days. Give it a quick whisk when you’re ready to use in case it has separated.

For the romaine, store the washed leaves in a container lined with paper towels to absorb moisture.

For the breadcrumbs, I recommend storing them at room temperature if you plan to use them within 48 hours.

When ready to eat, give it all a toss, top with freshly grated parmesan and black pepper, and enjoy!

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

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