I am obsessed with this caesar salad dressing. It is so garlicky and easy to whip up. I love a traditional caesar with anchovies, egg yolks, etc but for a plant-based version that everyone can enjoy this is really great. I keep this salad vegan with just sourdough croutons and radishes for colour and freshness but you can add bacon, parmesan, and even chicken to make it a larger meal! For sourdough croutons, I just cut up random pieces of sourdough bread and toss with olive oil, crushed fresh garlic and salt, and pepper, sometimes parsley if I have some. Bake @ 350 for about 10-15 mins.
Serves: about 1/2 - 3/4 cup of dressing, enough to dress a large head of lettuce + maybe extra for drizzling
Prep: 10
Cook: 0
Total: 10
INGREDIENTS
Tahini dressing
1/3 cup tahini
1-2 garlic cloves, crushed or finely minced (depending how much you love garlic)
1 tbsp capers, finely minced
1 tsp tamari or soy sauce
1 tsp honey
1/2 tsp apple cider vinegar
1 whole lemon, juiced
2 tsp dijon mustard
3 tbsp olive oil
water to thin
salt and freshly cracked black pepper
For the salad
1 large head of romaine, chopped or 3-4 small heads of little gem lettuce, torn in large pieces (what I have pictured)
1-2 cups sourdough croutons
4 radishes, thinly mandolined
Optional: bacon, parmesan or cooked chicken
Directions
In a large bowl whisk together tahini, lemon juice, apple cider vinegar, minced capers, crushed garlic, tamari, dijon, honey, and olive oil. Add water, tbsp at a time to reach a creamy "caesar dressing like" consistency. Add a few grinds of freshly cracked black pepper and salt to taste.
Add lettuce, radishes, and croutons to a bowl, pour dressing over, and toss well. Alternatively, with little gem lettuce, plate your salad leaves, top with radishes and croutons and spoon dressing over. Garnish with freshly cracked black pepper.
Tips
Like I said above, this is great with chicken, or add shaved parm and bacon for a more "traditional" caesar.
If you are gluten-free I love replacing croutons with roasted chickpeas.
This dressing will keep well in a glass container with a sealed tight lid in the fridge for up to a week. It's great as a dip for veggies too.
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