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.
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.