Tahini Caesar Salad (Printable version)

Crisp romaine, cherry tomatoes, croutons and tangy tahini-lemon dressing for a fresh vegetarian twist.

# What You Need:

→ Salad

01 - 2 large heads romaine lettuce, washed, dried and chopped
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup grated Parmesan cheese (or vegetarian hard cheese), divided
04 - 1 cup croutons (store-bought or homemade)

→ Tahini Caesar Dressing

05 - 1/3 cup tahini
06 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
07 - 2 tablespoons extra-virgin olive oil
08 - 2 teaspoons Dijon mustard
09 - 2 teaspoons Worcestershire sauce (use vegetarian alternative if desired)
10 - 2 garlic cloves, finely minced
11 - 2 tablespoons grated Parmesan cheese
12 - 2 tablespoons water, plus more to adjust consistency
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - In a small mixing bowl, whisk together tahini, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic and grated Parmesan until homogenous. Add 2 tablespoons water and continue whisking until the emulsion loosens to a pourable consistency; add additional water, 1 teaspoon at a time, if necessary. Season to taste with salt and pepper.
02 - Place the chopped romaine and halved cherry tomatoes in a large salad bowl and toss briefly to combine.
03 - Drizzle enough tahini dressing over the greens to lightly coat the leaves, then toss gently with salad tongs or two large spoons to ensure even distribution.
04 - Scatter the croutons over the dressed salad and sprinkle the remaining 1/2 cup grated Parmesan. Toss once more very gently to incorporate without wilting the lettuce.
05 - Transfer to individual plates or serve family-style, offering extra croutons and freshly cracked black pepper at the table.

# Expert Advice:

01 -
  • Swapping in tahini for egg gives the dressing rich creaminess with no fuss.
  • The crisp romaine and juicy tomatoes turn this into a meal that feels fresh but satisfyingly hearty.
02 -
  • Rinsing the romaine too last-minute leaves you with soggy greens—always spin them dry.
  • A hot oven can burn homemade croutons faster than you think, so check after 8 minutes.
03 -
  • Start with less water in the dressing—you can always add, but you can’t take it out.
  • Chill your serving bowls for extra crispness on a hot day.
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