Tahini Caesar Salad with Olive Oil Breadcrumbs

Do you love the lemony punch of tahini sauce and the delightful crunchy surface of a decent hand crafted bread garnish?

This tahini caesar plate of mixed greens is for you!

The dressing depends on normally rich tahini to tie it together — there’s no eggs, mayo or anchovies in this veggie lover change of the exemplary caesar dressing.

Tahini Caesar Salad with Olive Oil Breadcrumbs

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Recipe by familystylefoodCourse: SaladsCuisine: VegetarianDifficulty: Easy
Servings

1

cup dressing
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

This tahini Caesar salad is a healthy, vegetarian take on the classic salad, with a tahini and lemon-based dressing and crunchy homemade breadcrumbs.

Ingredients

  • 1/4 cup tahini

  • 1/4 cup fresh lemon juice

  • 1 small garlic clove

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon plain yogurt (or plant-based yogurt)

  • 1/2 cup grated Pecorino Romano or Parmesan cheese (or a mixture of both), divided

  • 1/4 cup cold water

  • 1/2 teaspoon fine sea salt

  • 1/4 teaspoon cayenne pepper

  • Salad
  • 2 thick slices crusty sourdough bread, cut into cubes (2 heaping cups)

  • 3 tablespoons extra-virgin oil

  • 12 ounces (2 or 3 heads) Little Gem lettuce or hearts of romaine, washed and dried

Directions

  • To make the dressing, combine the tahni, lemon juice, garlic, 3 tablespoons olive oil, yogurt, 1/4 cheese, water, salt and cayenne pepper in a blender or mini food processor until smooth. (Makes about 1 cup).
  • To make the breadcrumbs, heat the oven to 375 degrees.
  • Spread the bread on a small baking sheet and drizzle with the olive oil. Toss until evenly coated. Bake for 20 minutes, or until the bread is brown and crisp. When cool enough to handle, roughly chop the cubes on a cutting board or in a food processor to make pea-sized crumbs (or feel free to crumble with your hands if you want stress relief).
  • Pull the green leaves off the lettuce and cut the inner core into wedges. If using romaine hearts, separate the leaves and tear into large bite-size pieces. Keep the inner core intact and cut into small wedges.
  • Put the lettuce in a bowl or serving platter and toss with about 1/3 of the dressing. Sprinkle half the breadcrumbs and the remaining grated cheese over the salad. Serve with additional dressing and breadcrumbs on the side.

Notes

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