Tahini Caesar Salad

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 20 minutes

配料

1 head romaine lettuce

1/2 cup fresh dill

2 garlic cloves

1 lemon for both zest and juice

4 flat-packed anchovy fillets

2 tablespoons tahini (the more drizzly, the better)

1/4 cup extra-virgin olive oil

2 tablespoons cool water (if needed)

2 ounces fresh parmesan (for grating)

1/4 cup Fennel Seed Taralli (crushed into crumbs) or toasted breadcrumbs (for topping)

Freshly ground black pepper

步骤

Halve the romaine crosswise and tear off any wilty leaves. Cut off the base of the romaine and pull apart the leaves. Wash and dry these very well in a salad spinner.

Roughly chop the dill and set aside.

To a large bowl, grate in the garlic cloves. Grate in the zest from half of the lemon. Squeeze in the juice from half the lemon (about 2 tablespoons) and add the anchovy fillets. Use a wooden spoon to bread the anchovies into the zest and garlic.

Add in the tahini and mix to combine.

Switch to using a whisk, and while whisking constantly, drizzle in the olive oil. The tahini will begin to seize up into a creamy sauce. It will reach a smooth dressing consistency, but if it looks a bit broken, switch to the water and drizzle that in the same way, whisking constantly. A creamy dressing should form. Taste and season with salt as preferred, but I find it never needs it.

Add the romaine and dill to the bowl and mix to coat in the dressing.

Transfer the salad to a serving plate and grate over the parmesan. Top with the taralli or toasted breadcrumbs, grate on some freshly ground pepper and serve!