Tahini Caesar
Creamy, slightly nutty dressing over crunchy greens and roasted broccoli. This tahini caesar is the perfect dairy free take on a classic caesar salad and is done in under 30 minutes. It’s the perfect addition to any weeknight dish or served on it’s own with a piece of simply grilled protein.
Why You’ll Love It
- Easy to make. It truly couldn’t be easier for this tahini caesar to come together!
- Perfect weeknight meal. It’s done in under 30 minutes making it the perfect weeknight meal.
- Handful of ingredients. This recipe is made with a small amount of ingredients, keeping things simple.
- Gluten and dairy free. This caesar is gluten free, dairy free, and grain free. It can also be made vegan if you leave out the anchovy.
- Versatile. It can be served as a side dish to any more or as the main course served with protein of choice.
- Family favorite. Everyone loves a caesar salad and this one is no exception.
- Packed with nutrients. You are truly getting it all with this salad, tons of vitamins & minerals, healthy omega 3 fats, some protein, antioxidants, and fiber.
Ingredients & Substitutions
- Extra Virgin Olive Oil: To cook the broccoli. You will also use more for the dressing. Avocado oil or any other neutral oil can be used in place on the olive oil.
- Broccoli: You will use a whole head of broccoli, cut into florets. You can swap it for baby broccoli, broccolini, broccoli rabe or shredded brussels sprouts.
- Salt: Add to taste for the roasted broccoli.
- Greens of choice: Choose whatever greens you’d like for the base of your tahini caesar salad. Dark leafy greens like kale, red leaf lettuce, mixed greens, etc.
- Microgreens: I like adding in microgreens and fresh herbs for extra nutrients and flavor. You can omit these.
- Seeds: Topped with hemp and sesame seeds for extra protein and healthy fats.
- Tahini: Tahini is the base of the dressing. It gives a slightly nutty flavor and adds creaminess. I personally only use Soom because it’s the best quality, texture and flavor that I’ve found.
- Coconut Aminos: This adds a sweetness to the dressing and balances super well. Can sub for gf tamari or soy sauce (which would make it no longer gluten free)
- Dijon Mustard: This adds slight bitterness with a little hint of sweetness. The perfect balancing flavor.
- Minced Garlic: Adds a pungent, taste that is a must in casear dressing. You can use 1 clove or 1/2 tbsp minced.
- Lemon: Juice from 1/2 lemon gives some acidity and a little bit of tanginess.
- Anchovy: Anchovy is traditional in caesar salad. It adds incredible flavor and is packed with healthy fats and protein. You can omit this if you really can’t get behind it.
How to Make
Step 1
Preheat oven and prep veggies for tahini caesar. Preheat oven to 425. Toss broccoli with olive oil, salt and pepper. Spread on a greased baking sheet and bake for about 15-20 minutes. Tear or chop lettuce into bite sized pieces.
Step 2
Combine broccoli and greens. In a large bowl, toss broccoli with lettuce and microgreens.
Step 3
Make the dressing. In a high speed blender, combine all dressing ingredients and blend until smooth. Add cool water to reach desired thickness.
Step 4
- Assemble the tahini caesar and serve. Drizzle dressing over salad and toss until fully mixed. Sprinkle with hemp seeds, sesame seeds, and some fresh herbs. Option to serve with protein of choice. I love doing mine with wild caught salmon.
Expert Tips
- Choose an olive oil packed anchovy filet for the best flavor. If it is a fully filet make sure to remove the bones.
- The quality of tahini matters. You want one that is creamy and smooth. I personally only use Soom Organic Tahini.
- For more complex flavor. Instead of water, use nice extra virgin olive oil for the dressing to get the desired consistency.
- Throw in more veggies! This tahini caesar is versatile, you are welcome to throw in any extra veggies you have on hand. Some other veggies I think would be good are: cauliflower, asparagus, shredded brussels sprouts, and even some sweet potato.
Frequently Asked Questions
What is tahini caesar made of?
This tahini caesar is made of tahini, extra virgin olive oil, lemon juice, dijon mustard, garlic, coconut aminos, and an anchovy.
Can I make this without the anchovy?
Yes! As much as I would love for you to try with the anchovy for the incredible flavor, you can omit it if it’s not your thing.
How do I store it?
Store tahini caesar dressing in an airtight container in the fridge for up to 5 days. Allow the broccoli to cool and then store the salad in another airtight container in the fridge for up to 5 days.
Is this dairy free?
Yes! This is 100% dairy free, even though the dressing is incredibly creamy because it’s made with tahini.
What can I serve it with?
You can serve it as the side to any meal or as the main course with protein of your choice and some complex carbs.
You May Also Like
- Crispy Quinoa Salad
- Salmon Bowl with Herb Dressing
- Crispy Rice & Greens Bowl
- Green Goddess Salad
- Fiesta Chicken Salad
Tahini Caesar
Ingredients
- 1 head broccoli, cut into florets
- 1 tbsp olive oil
- 3 cups greens of choice
- ½ cup microgreens
- 3 tbsp hemp seeds
- 3 tbsp sesame seeds
- ½ tsp salt
- 1 tsp black pepper
Tahini Caesar Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp dijon mustard
- ⅓ cup tahini
- ½ lemon, juice
- ½ tbsp minced, garlic
- dash coconut aminos
- 1 oil packed anchovy
Instructions
- Preheat oven to 425. Toss broccoli with olive oil, salt and pepper. Spread on a greased baking sheet and bake for about 15-20 minutes. Tear or chop lettuce into bite sized pieces.
- In a large bowl, toss broccoli with lettuce and microgreens.
- In a high speed blender, combine all dressing ingredients and blend until smooth. Add cool water to reach desired thickness.
- Drizzle dressing over salad and toss until fully mixed. Sprinkle with hemp seeds, sesame seeds, and some fresh herbs. Option to serve with your protein of choice. I love doing mine with wild caught salmon.
Notes
- Serve as a side salad or as a main dish with your choice of protein.
- Store salad and dressing separately in airtight containers in the fridge.