Replacing mayonnaise with tahini in Andy Baraghani’s take on Caesar salad is pure genius. Once you taste the dressing you will always keep a jar of tahini on hand. It has a wide range of uses in many recipes which may surprise you: gochujang sesame noodles, tofu ramen with cucumbers, Glory Bowl salad, beef kofta with tahini sauce.
The other ingredient that makes this salad especially interesting and so refreshing is the Asian pear. With its crisp apple-like texture and mildly sweet flavor, the Asian pear adds a welcoming crunchy note to this salad. Like other pears, it will brown once sliced so it’s best to cut it just before serving.
This crunchy and savory salad pairs well with any type of sandwich, my favorite being salami and cheese.
Sesame Caesar Salad
4
servingsRecipe adapted from Andy Baraghani/Bon Appetit
Ingredients
2 oil-packed anchovy fillets, finely minced
1 small garlic clove, finely grated
1 lemon, halved
3 tablespoons well-stirred tahini
2 teaspoons Dijon mustard
3 tablespoons vegetable, canola, or grapeseed oil
3 tablespoons finely grated Parmesan, plus more for serving
Kosher salt and freshly ground black pepper
2 romaine hearts, trimmed, leaves separated or 4 heads Little Gem lettuce
1 Asian pear, halved, cored, thinly sliced
1 teaspoon roasted sesame seeds
Directions
- Place finely minced anchovies and grated garlic in a large bowl. Squeeze in juice from half of the lemon (about 2 tablespoons). Whisk in tahini, mustard, and 2 tablespoons water. Gradually whisk in oil until dressing is thick and glossy. Whisk in 3 tablespoons Parmesan; season with salt and pepper to taste.
- Add lettuce, tearing any large leaves to bowl with dressing, along with pear slices. Toss until leaves are coated.
- Transfer salad to a low serving bowl and top with more Parmesan and sesame seeds. Finely grate zest of remaining lemon half over the salad.
Notes
- To make this vegetarian, swap out the anchovies for 1 teaspoon of rinsed, drained, and finely chopped capers.
