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
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!