Tahini Caesar Dressing

This tahini Caesar dressing comes together in minutes and is great on kale, romaine, or anything else you want to Caesar up.

Prep Time5

Cook Time5

Total Time10

Servings:

Ingredients

▢ ½ cup tahini
▢ 2-3 cloves garlic crushed (or 1 teaspoon granulated garlic) See notes
▢ 2 tablespoons lemon juice or red wine vinegar
▢ 4 tablespoons olive oil
▢ ½ teaspoon sumac omit if using lemon juice
▢ 4 teaspoons Worcestershire sauce
▢ ⅓ cup Parmesan cheese grated
▢ Fine sea salt and pepper to taste I start with ½ teaspoon salt and a generous pinch of pepper
▢ Water as needed for consistency - I used about 5 tablespoons

Instructions

Place the tahini, garlic, lemon juice, olive oil, sumac, Worcestershire sauce, salt, pepper, and Parmesan in a bowl and whisk until combined. Depending on the consistency of your tahini, it may be very thick.
½ cup tahini, 2-3 cloves garlic, 2 tablespoons lemon juice, 4 tablespoons olive oil, ½ teaspoon sumac, 4 teaspoons Worcestershire sauce, Fine sea salt and pepper to taste, ⅓ cup Parmesan cheese
Add water by the tablespoon and whisk vigorously until you get a creamy dressing consistency. Taste and adjust seasoning.
Water
Store in an airtight container in the refrigerator for up to 3 days if you used fresh garlic, or up to a week if you use granulated garlic.

Notes

Using a pourable tahini may alter the results of this recipe.

I always use fine sea salt in my salad dressings. It is less salty than kosher salt and allows for more control when I’m seasoning small amounts of food.

Raw garlic has a tendency to produce botulism, so use any dressing made with crushed garlic cloves up within three days. Dressing made with granulated garlic can be kept for 5 days.

Nutrition