Tahini Caesar Salad (AIP Modified, Paleo, Whole30)

There’s something about a Caesar salad that always feels like a complete meal to me. Maybe it’s the contrast of textures: crisp romaine, crunchy garlicky breadcrumbs, thick and creamy dressing, and a more-than-generous amount of cracked black pepper over the top.

This Tahini Caesar Salad came together from a sweep through some of my favorite pantry and fridge staples, and honestly, I think it may be my favorite AIP dressing yet. Tahini stands in for egg yolks, while garlic, lemon, mustard, and a little fish sauce bring all the savory depth and umami that makes Caesar dressing so satisfying in the first place. And it wouldn’t be complete without crunch, here from seasoned toasted crackers.

How this Caesar Dressing fits AIP Modified, Paleo and Whole30

This recipe is compatible with AIP Modified, Paleo, and Whole30. It’s fully dairy-free and gluten-free, and for AIP Modified, it’s also egg-free. Swap the fish sauce for coconut aminos to make this recipe fully plant-based and compatible with Plant-Based Whole30.

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Let’s make the crunchy cracker topping first. I have a few handfuls of my favorite gluten-free and AIP-friendly crackers here. These are the Reelie Sea Salt cracker, made from plantains and cassava. Any of your favorite crackers will work with this method, and it’s really easy. Just pulse them a few times in a small food processor until they are a little larger than breadcrumbs.

Then, toss them with garlic powder and a tablespoon of olive oil or avocado oil.

Heat a skillet over very low heat and add the cracker crumbs. Spread them onto one layer so they toast evenly, and let them sit, tossing them once or twice so they don’t burn, for just a few minutes. Then, turn the crackers out onto a plate and let them cool while you make the rest of the salad.

Whisk together the tahini, grated garlic, lemon juice, mustard, fish sauce, nutritional yeast, olive oil and salt. The tahini will begin to come together, then it will seize into a thick paste. Begin adding cold water one tablespoon at a time while you keep whisking, and the dressing will smooth and thin. Bring the dressing to the thickness you prefer, using anywhere from two tablespoons of water to a quarter cup. Then, check for seasoning. You may want an additional splash of salt or a touch more mustard; completely up to you.

Toss romaine lettuce with the dressing. Around four trimmed and bagged heads of romaine lettuce are enough for a family-sized platter of salad, and this recipe will make enough to have some dressing left over.

Then, top the salad with spoonfuls of the seasoned cracker crumbs and lots of freshly cracked black pepper. You can use this salad as the starting point and add any of your favorite proteins on top. I just made this again last night with marinated flank steak, or you could top with grilled chicken or roasted salmon.

Tahini Caesar Salad (AIP Modified, Paleo, Whole30)

This Tahini Caesar Salad is made with a rich tahini Caesar dressing, crunchy garlicky cracker crumbs, and crisp romaine lettuce, finished with loads of cracked black pepper. AIP Modified, Paleo, and Whole30, with an easy plant-based option.

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Total Time:20 minutes mins

Servings: 4 servings

Author: Christina Marche

Ingredients

• 1 cup crackers
• 1/2 tsp garlic powder
• 2 tbsp olive oil, divided
• 1/4 cup tahini
• 1 clove garlic, grated
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp Dijon-style mustard
• 1/2 tsp fish sauce
• 1 1/2 tsp non-fortified nutritional yeast
• 1/4 cup cold water
• 1 tsp Kosher salt, plus more to taste
• 4 heads romaine lettuce, chopped or torn
• Freshly cracked black pepper, for serving

Instructions

• Place the crackers in a small food processor and pulse until they resemble coarse craggy crumbs, with some larger pieces for texture.
• Transfer to a bowl and toss with the garlic powder and 1 tablespoon olive oil. Heat a skillet over very low heat and add the cracker crumbs in an even layer. Toast, stirring once or twice, until lightly golden, 2 to 3 minutes. Transfer to a plate and let cool. Season to taste.
• In a medium bowl, whisk together the tahini, grated garlic, lemon juice, mustard, fish sauce, nutritional yeast, remaining tablespoon of olive oil, and salt. The mixture will seize and thicken at first.
• Slowly whisk in cold water, a tablespoon at a time (up to ¼ cup of water), until the dressing reaches your desired consistency. Taste and adjust seasoning as needed.
• Toss the romaine with enough dressing to coat well. Transfer to a large serving platter and top with the toasted cracker crumbs and plenty of cracked black pepper.
• Optionally top with cooked steak, chicken or salmon.

Course: Dressings and Sauces, Salad

Cuisine: AIP Modified, Paleo, Plant-Based Whole30, Whole30