Tangy, creamy and lemony tahini caesar salad dressing with little gem romaine lettuce and baked olive oil breadcrumbs

tahini caesar salad with olive oil breadcrumbs




Yield 2 -4 servings; 1 cup dressing

To make the dressing vegan, omit the yogurt and cheese. Taste and season for additional salt.


Tahini Caesar Dressing:



  1. To make the dressing, combine all the ingredients in a blender or mini food processor until smooth. (Makes 1 cup).
  2. To make the salad, heat the oven to 375 degrees.
  3. Spread the bread on a 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 crumble with your hands if you want stress relief).
  4. 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.
  5. Put the lettuce in a bowl or serving platter and toss with about 1/3 of the dressing. Sprinkle the breadcrumbs and some grated cheese over the salad. Serve with additional dressing on the side.

Courses salad

Cuisine vegetarian

Recipe by Familystyle Food at