Grilled Caesar Salads with Garlic Tahini Dressing
Serves 4 as an appetizer salad, 2 as a main.
Ingredients
- 4 slices thick cut whole grain or sourdough bread
- 1 head romaine lettuce
- 1 head radicchio
- salt and pepper
- ¼ cup extra virgin olive oil or garlic oil
- ¼ cup cashew parmesan from Minimalist Baker
Garlic Tahini Dressing
- 3 tablespoons tahini
- 2 tablespoons water
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic (about 2 cloves)
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Heat a large skillet over medium-high heat and coat bottom with olive oil. Cut romaine and radicchio lengthwise into 4 pieces each.* Using a pastry brush, coat bread and lettuces generously in olive oil.
- Working in batches, lay bread and lettuces in pan and cook until charred on both sides, about 2 minutes each side.** Season with salt and pepper.
- To assemble salads, place grilled bread on a plate, top with a piece of romaine and radicchio, drizzle with Garlic Tahini Dressing and a tablespoon of cashew parmesan.
Garlic Tahini Dressing
- Combine all ingredients in a small bowl and whisk to combine. If dressing is too thick, add water a teaspoon at a time to thin. If dressing is to thin, add additional tahini, a teaspoon at a time, and whisk to combine.
Notes
* If using romaine hearts, you might want to use two and only cut in half.
** Alternately, bread and lettuces can be cooked on an outdoor grill. You can also toast the bread in a 425 F oven for about 10 minutes.
** Alternately, bread and lettuces can be cooked on an outdoor grill. You can also toast the bread in a 425 F oven for about 10 minutes.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/grilled-caesar-salad-with-garlic-tahini-dressing/