Tahini Caesar Salad (Printable)

Crisp romaine, cherry tomatoes and croutons tossed in a creamy tahini-lemon dressing for a bright, modern 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

# How to Make It:

01 - In a small bowl, whisk tahini, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, grated Parmesan, salt and pepper until combined; gradually add 2 tablespoons water while whisking until smooth and pourable, adding more water a teaspoon at a time to reach desired consistency.
02 - Place chopped romaine and halved cherry tomatoes in a large salad bowl and gently toss to distribute ingredients evenly.
03 - Drizzle the tahini-lemon dressing over the salad, then toss thoroughly so leaves and tomatoes are evenly coated.
04 - Add croutons and 1/2 cup grated Parmesan, toss gently to combine without wilting the lettuce.
05 - Transfer to serving plates immediately and garnish with extra croutons or additional Parmesan and a crack of black pepper as desired.

# Expert Tips:

01 -
  • This dressing makes vegetables vanish fast, even among picky eaters.
  • It only takes minutes to throw together, sparing you an oven-heated kitchen.
02 -
  • If your tahini is too thick, rushing in more water at once makes the dressing runny—add it in tiny drizzles and whisk between each.
  • Homemade croutons burn quickly; trust your nose more than the timer and toss them halfway through baking.
03 -
  • Double the dressing and use it as a dip for veggies—the leftovers never last long.
  • A squeeze of lemon over the assembled salad right before serving brings every flavor to attention.
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