Bon Appétit

Sesame Caesar Salad

November 12, 2019

Image may contain Dish Food Meal Plant Ravioli and Pasta

Photo by Emma Fishman, Food Styling by Kay Boytsova

Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.

Ingredients

4 servings

2 oil-packed anchovy fillets, chopped

1 small garlic clove, chopped

1 lemon, halved

3 Tbsp. tahini

2 tsp. Dijon mustard

3 Tbsp. grapeseed, sunflower, or vegetable oil

3 Tbsp. finely grated Parmesan, plus more for serving

Kosher salt, freshly ground pepper

4 heads of Little Gem lettuce or 2 romaine hearts, trimmed, leaves separated

1 Asian pear, halved, cored, thinly sliced

1 tsp. toasted sesame seeds

Step 1
Mound anchovies and garlic on a cutting board. Using the side of a chef’s knife, mash together until a smooth paste forms.
Step 2
Transfer paste to a large bowl and squeeze in juice from 1 lemon half (about 2 Tbsp.). Whisk in tahini, mustard, and 2 Tbsp. water. Gradually whisk in oil until dressing is thick and glossy. Whisk in 3 Tbsp. Parmesan; season with salt and pepper.
Step 3
Add lettuce, tearing any large leaves, to bowl with dressing, along with pear slices. Season with salt and toss until leaves are coated.
Step 4
Transfer salad to a platter and top with more Parmesan and sesame seeds. Finely grate zest of remaining lemon half over.

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Tags Salad Tahini Lettuce Leafy Greens Vegetable Asian Pear Fruit Fall Quick Easy Weeknight Meals Side Gluten Free Healthyish Dinner Bon Appétit

Ingredients

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