Grilled Tahini Caesar Salad

We need a kick in our recipes during the holidays and winter months. Grilled Tahini Caesar Salad is a take on the typical Caesar that will make your meal planning easy!

Grilled Tahini Caesar Salad

Servings 0

Ingredients
  

Salad

  • 3 Thick Slices Crusty Sourdough Bread cut into cubes (2 heaping cups)
  • 1 bag Romaine Hearts – washed and patted dry
  • 2 tsp. Capers – drained
  • Freshly Ground Black Pepper – for garnish

Dressing

  • 3 Tbsp. Extra-Virgin Oil
  • 1/4 Cup Tahini
  • 3 Tbsp. Extra-Virgin Olive Oil
  • 1/4 Cup Fresh Squeezed Lemon and Zest
  • 1/2 Cup Cold Water
  • 1 Garlic Clove – minced
  • 1 tsp. Grainy Dijon Mustard
  • 1/2 Cup Pecorino Romano or Parmesan cheese – grated – divided for garnish
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon smoked paprika

Instructions
 

Making the Croutons

  • Heat the oil in a medium skillet on medium-high heat, add the sourdough cubes, and saute.
  • Make sure to stir or constantly shake, so the croutons are evenly cooked and begin to brown on all sides. Set aside.

Making the Dressing

  • Combine the tahini, olive oil, lemon juice and zest, water, garlic, mustard, 1/4 cup cheese, salt, and pepper in a blender or mini food processor and process until smooth. (Makes about 1 1/2 cups).

Grilling the Romaine

  • To grill the romaine, preheat a grill over medium- high heat. Slice the romaine hearts in half vertically. Using a pastry brush, brush the cut side of each heart (you should have 6) with olive oil, then season with salt and pepper.
  • Using tongs, place the romaine onto the grill, cut- side down. Grill 2 minutes or until lightly charred. Flip and grill for another 1 to 2 minutes, until they collapse a little – then remove to a platter.

Making the Salad

  • Drizzle the dressing over the lettuces and top with the croutons, capers, 1/4 cup parmesan cheese, and freshly ground black pepper.
Tried this recipe?Let us know how it was!

Cheers, Laurie