A simply delicious tahini-based vegan caesar salad dressing. Full of bold flavors, it's a great vegan alternative to the real thing. Go ahead and double the dressing recipe so you can enjoy tasty salads all week! Serve 4 as a side, or light lunch for two alongside some crusty bread.
For the salad:
3heads baby romaine(Romana salad hearts or 1 head romaine lettuce), chopped
4tablespoonsmixed toasted seeds(I used sesame, poppy, hemp, and sunflower seeds)
For the tahini-caesar dressing:
1tablespoongrainy Dijon mustard
2tablespoonsfreshly squeezed lemon juice
1/2teaspooncoarse sea salt
Freshly ground black pepper,to taste
4tablespoonsextra virgin olive oil
4tablespoonswater,or more as needed
First roast the seeds. In a medium skillet, cook all of the seeds over medium heat, swirling the skillet, until lightly toasted and fragrant, 2 to 3 minutes. Set aside.
To make the dressing, in a small bowl, combine the tahini, mustard, lemon juice, garlic, salt, pepper, maple syrup, nutritional yeast, and olive oil. Whisk together until well combined, then add the water and whisk until you have a smooth dressing. If too thick to pour, whisk in an additional tablespoon of water.
To prepare the salad, transfer the chopped romaine to a large serving bowl.
When you’re ready to serve, drizzle enough dressing over the greens to lightly coat (you might not need all of it, this depends on how much dressing you like). Toss until the dressing is evenly distributed. Add the herbs and toasted seeds and toss again.
Serve immediately and enjoy!
I really like to use romaine hearts for this recipe. Romaine Hearts are the center leaves of Romaine lettuce. Smaller, more yellow, and sweeter, these leaves have a delicious flavor and texture that is perfect for this vegan caesar salad. Plus the stand up well when dressed.
Wait to dress the salad until you are ready to serve it to avoid the salad leaves becoming soggy.
Feel free to use your favorite seeds for this recipe. Pumpkin seeds, poppy seeds, hemp seeds, sunflower seeds, black or white sesame seeds, nigella seeds (black cumin) or even buckwheat are also great choices.