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–+ servings

Tahini Caesar Salad

5 | 2 reviews
This is a great salad formula to have in your back pocket. It is always a crowd pleaser and belongs at any dinner party. Think of it as a classic caesar flavor-profile, with a bit of a sesame twist from the tahini.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4

Equipment

Ingredients

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

Instructions 

  1. Halve the head of 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 1/2 cup of fresh dill and set aside.
  3. Place a small pan over medium heat and add 2 tablespoons of olive oil. Let this heat up for a minute, then add 1/4 cup of breadcrumbs and mix to get them fully coated in the oil. Toast for 3-4 minutes, or until they are dry and deeply golden. Turn off the heat and set aside.
  4. To a large bowl, grate in 2 garlic cloves. Grate in the zest from half of the lemon. Squeeze in the juice from half the lemon (about 2 tablespoons) and add 4 anchovy fillets. Use a wooden spoon to break the anchovies into the zest and garlic.
  5. Add 2 tablespoons of tahini and mix to combine.
  6. Switch to using a whisk. Drizzle in 1/4 cup of 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.
  7. Add the romaine and dill to the bowl and mix to coat everything in the dressing.
  8. Transfer the salad to a serving plate and grate over 2 ounces of parmesan. Top with the toasted breadcrumbs, some freshly ground pepper, and serve!
Serving: 1servingCalories: 360kcalCarbohydrates: 18gProtein: 17gFat: 26g