Creamy Tahini Caesar Salad
This is the kind of Caesar salad that steals the attention from the main course. Creamy, punchy, loaded with parmesan, crisp cold romaine, crunchy homemade croutons – it tastes like something you’d order at a cozy little restaurant and immediately crave again the next day. The tahini and Greek yogurt make the dressing extra velvety while still feeling fresh and bright from all the lemon. Add chicken, crispy bacon, or roasted chickpeas to make it a full meal.
Creamy Tahini Caesar Salad
Ingredients
Dressing
- 70 g tahini
- 70 g plain Greek yogurt
- 2 tsp whole grain Dijon mustard
- Juice of 2 lemons
- Salt and pepper to taste
- 5 anchovies minced into a paste
- 2 large garlic cloves finely grated or minced
- 1-2 handfuls grated parmesan to taste
- 1 tsp Worcestershire sauce
- 3 tbsp olive oil
Salad
- 2 large heads romaine lettuce
- Extra parmesan for serving
Homemade Croutons
- 4 slices old bread of choice
- Olive oil
- Salt
Optional Additions
- Grilled chicken
- Crispy bacon
- Roasted chickpeas
Instructions
- Rip the romaine into bite-sized pieces and soak in a large ice bath for at least 30 minutes. This makes the lettuce extra crisp and fresh. Drain and dry well before serving.
- Make the dressing by whisking together the tahini, Greek yogurt, Dijon, lemon juice, anchovies, garlic, parmesan, Worcestershire, olive oil, salt, and pepper until smooth and creamy. Adjust seasoning and consistency to taste with extra lemon juice or a splash of water if needed.
- Cut the bread into cubes and toss with olive oil and salt. Bake at 400°F for about 10 minutes, or until golden and crispy.
- Toss the cold romaine with the dressing until evenly coated. Add the homemade croutons and extra parmesan, then toss once more right before serving.
- Serve as is, or top with grilled chicken, crispy bacon, or roasted chickpeas to make it a full meal.
Used in this recipe
