Tahini Caesar Salad (Print View)

Romaine and cherry tomatoes with creamy tahini-lemon dressing, Parmesan and crunchy croutons for a bright, tangy salad.

# What You’ll Need:

→ Salad

01 - 2 large heads romaine lettuce, chopped
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)
04 - 1 cup croutons (store-bought or homemade)

→ Tahini Caesar Dressing

05 - 1/3 cup tahini
06 - 1/4 cup freshly squeezed lemon juice
07 - 2 tablespoons extra-virgin olive oil
08 - 2 teaspoons Dijon mustard
09 - 2 teaspoons Worcestershire sauce (or vegetarian alternative)
10 - 2 garlic cloves, finely minced
11 - 2 tablespoons grated Parmesan cheese
12 - 2 tablespoons water (plus more as needed)
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper

# Method:

01 - In a small bowl, whisk together tahini, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, Parmesan cheese, salt, and pepper. Gradually add water, whisking until the dressing is smooth and pourable. Adjust consistency with more water if needed.
02 - Place chopped romaine, cherry tomatoes, and croutons in a large salad bowl.
03 - Drizzle the tahini Caesar dressing over the salad and toss well to coat all ingredients.
04 - Sprinkle grated Parmesan cheese over the top and toss gently to combine.
05 - Serve immediately, garnished with extra croutons and Parmesan if desired.

# Expert Advice:

01 -
  • The ultra-creamy dressing is secretly plant-based and feels like a treat every time.
  • The recipe is quick enough for weeknights but always wows at a dinner party.
02 -
  • I learned the hard way that overdressing the salad leads to limp leaves—toss lightly and taste-test as you go.
  • Letting the dressing rest for a few minutes softens the sharp garlic and brings all the flavors into harmony.
03 -
  • Good bread makes shockingly better croutons—don’t settle for bland cubes if you don’t have to.
  • Sneak a pinch of smoked paprika into your dressing for a subtle, sultry twist.
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