Tahini Caesar Salad with Olive Oil Breadcrumbs
Serves 4
15 mins prep
20 mins cook
35 mins total
Tahini caesar salad is a healthy vegetarian version of a classic caesar salad, with a tahini and lemon-based dressing and crunchy homemade breadcrumbs.To make the dressing vegan, omit the yogurt and cheese.
Tahini Caesar Dressing:
Salad
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Make the dressing
Combine the tahini, lemon juice, garlic, 3 tablespoons olive oil, yogurt, ¼ cup of the cheese, water, salt and cayenne pepper in a blender or mini food processor until smooth, or whisk the ingredients together in a medium bowl. (Makes about 1 cup).
Make the breadcrumbs
Preheat the oven to 375 (190 C) 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).
Assemble the salad
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 ⅓ of the dressing. Sprinkle half the breadcrumbs and the remaining grated cheese over the salad. Serve with additional dressing and breadcrumbs on the side.
