Our Much-loved ‘caesar’ Dressing

• 总时间: 32 minutes

配料

A creamy tahini base, lifted with a squeeze of lemon and a little mustard, plus capers and a drizzle of maple to bring the perfect balance of flavour. Toss it through your favourite salad, drizzle it over roasted veggies, or spread it in a sandwich or wrap – it truly elevates everything!

Here’s what you’ll need 🌟

For the dressing:

100 ml tahini

1 tablespoon olive oil

½ lemon, juiced

2 teaspoons smooth Dijon mustard

1 teaspoon capers, drained & finely chopped

2 teaspoons nutritional yeast

1 teaspoon fine sea salt

80 ml water

1 teaspoon maple syrup

For the salad:

1 x 400g can chickpeas, drained & dried

3 small slices bread, torn into bite-sized pieces

drizzle of olive oil

pinch of sea salt & black pepper

½ teaspoon smoked paprika

4 large handfuls of kale, washed, stalks removed & finely sliced

½ lemon, juiced

1 ripe avocado, cut into bite-sized pieces

How to make it 🌟

步骤

For the dressing, place all of the ingredients into a medium bowl and whisk until smooth and creamy. You can either use it immediately, or pour it into a jar and keep it in the fridge for later.

Preheat oven to 200°C / 180°C fan / 390°F. Place the drained, dried chickpeas and torn bread onto a large baking tray. Drizzle with olive oil and sprinkle over some salt, pepper and the paprika. Toss to coat. Bake in the oven for 30 minutes, turning halfway through until golden brown. Once cooked, remove and leave to cool slightly.

Place the sliced kale into a small bowl with the lemon juice and olive oil. Massage, using clean hands, for 2–3 minutes until the kale has darkened and is tender. Drizzle over the dressing and toss to coat well.

To serve, place the dressed kale in shallow bowls; top with the crispy chickpeas, croutons and fresh avocado.

For this recipe, search ‘The Best Caesar Dressing’ in our app or at deliciouslyella.com 🌱