I love a classic Caesar salad! If you’ve never experienced a tableside Caesar at a steak house- go now! Fun fact: one of my first waitressing jobs required me to make Caesar salads tableside, and I was terrible at it! It can be a huge hassle to make. That’s where my version comes in! This tahini caesar dressing recipe is so easy to whip up. There are no raw eggs or emulsifying required!
Tahini tends to seize up and get thick when you add lemon juice to it. To achieve a smooth, creamy consistency add water a little at a time until it is pourable.
Toss the tahini caesar dressing with romaine lettuce (or kale), garlic croutons, parmesan cheese and season with freshly cracked pepper. Optional add ons chicken, grilled shrimp, or steak!
Creamy Tahini Caesar Dressing
- 1/2 c tahini
- 1/4 c grated parmesan cheese
- 1 tsp dijon
- 3 tbs lemon juice
- 2 filets anchovies
- 2 cloves garlic
- water as needed
- freshly cracked pepper to taste
Blend all ingredients, except the water in a blender or food processor. Add the water a tablespoon at a time until the dressing is smooth and pourable — season with fresh cracked pepper. Toss with romaine lettuce, croutons, and parmesan cheese!