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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

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Ingredients Method

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

Method
 

Making the Croutons
  1. Heat the oil in a medium skillet on medium-high heat, add the sourdough cubes, and saute.
  2. 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
  1. 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
  1. 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.
  2. 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
  1. 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