Dinner, Dressing, Recipes, Salad, Side Dishes, Summertime Meal

Sesame Caesar Salad

May 31, 2024

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

Recipe by Kiyo

Servings

servings

Recipe 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.

Dinner, Dressing, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Kale Caesar Salad with Lemony Breadcrumbs

March 31, 2022

The Caesar salad is iconic and one of the best salads ever created. A simple combination of crispy greens, a creamy dressing with a hint of anchovies, and crunchy croutons make it the perfect salad. In this version, kale replaces the romaine and toasted panko replaces the croutons. If you are fond of kale, you will love this salad. If you are on the fence about kale, you will still love this salad.

The dressing does not include an egg but you won’t miss it. With the flavorful anchovies, Parmesan, garlic and other ingredients, it makes a very tasty dressing that is perfect for the nooks and crannies of the curly kale leaves.

Having crunchy breadcrumbs with every bite of the salad is an additional plus.

Kale is a hardy green that keeps well. If you are serving the salad for fewer than four people, store the remaining freshly torn kale in an airtight bag in your refrigerator until you are ready to make another salad. The dressing will keep for several days, as will the panko bread crumbs.

Kale Caesar Salad with Lemony Breadcrumbs

Save Print

Adapted from Bon Appetit Magazine

Author: Kiyo Miller

Serves: 4

Ingredients

2 tablespoons Buttery Sticks or regular butter
½ cup panko
½ teaspoon kosher salt, divided
freshly ground black pepper
1 tablespoon finely grated lemon zest, divided
4 cups packed curly kale (1 large bunch with ribs and stems removed, leaves torn into 1-inch pieces)
2 tablespoons plus ¼ cup extra virgin olive oil
2 oil-packed anchovy fillets
¼ cup fresh lemon juice (3 tablespoons if you prefer a less tangy dressing)
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 medium garlic cloves, finely grated (Microplane works great)
½ ounce Parmesan, finely grated (about ½ cup) plus more for serving

Preparation

Melt Buttery Sticks or butter in medium skillet over medium-low heat. Add panko, ⅛ teaspoon salt (1/4 teaspoon if using unsalted butter), and a few grinds of pepper. Cook panko, stirring often, until golden brown, about 4 minutes. Transfer to a small bowl and stir in half of the lemon zest.
Place torn kale into a very large bowl and drizzle 2 tablespoons olive oil over the greens. Massage kale with your hands until dark green and very soft, about 4 minutes.
Using the flat side of a chef's knife, smash the anchovy fillets on a cutting board to a fine paste. Transfer the paste to a medium bowl. Whisk in lemon juice, mayonnaise, mustard, Worcestershire sauce, garlic,1/2 ounce grated Parmesan, and ¼ teaspoon kosher salt. Gradually stream in remaining ¼ cup olive oil, whisking constantly until dressing is smooth and creamy.
Add half of the dressing to bowl with kale and toss evening to coat. Taste and add more dressing by the tablespoon until salad is well dressed. Taste and season with more salt and pepper if needed.
Mound salad onto a platter or divide among plates. Drizzle any remaining dressing over the top with more Parmesan, reserved panko, and lemon zest. Serve immediately.

Anchovies

Sesame Caesar Salad