Tahini Caesar Dressing

Tahini Caesar Dressing

We stopped by Eataly on Valentine's Day to pick up some produce and came across this stunning assortment of Radicchio (Radicchio, Radicchio del Veneto & Castelfranco Radicchio). We couldn’t leave without picking up a few heads of pink lettuce. We whipped up a quick Tahini Caesar Dressing, tossed it all together, and our team had the most delicious Galentine's lunch! 

This dressing also makes a delicious dip crudités or drizzle for roasted veggies. 

INGREDIENTS
3-4 anchovies, we used Fishwife
The juice of a lemon
1 Tbsp Dijon mustard1 c/20g fresh basil leaves, tightly packed
⅓ c  Seed + Mill Organic Roasted Garlic Tahini, if you only have classic Organic Tahini feel free to add a clove or two of garlic
⅓ c finely grated parmesan
A splash of water
Salt & pepper, to taste

STEPS

  1. Place all ingredients in a blender or food processor, and blend until smooth. Add a bit more water to thin out, if necessary, and adjust seasonings to taste.
  2. Enjoy!





Also in Recipes

Alison Roman's Sugar Plum Galette with Halva
Alison Roman's Sugar Plum Galette with Halva

The halva here is subtle, but adds a welcomed nutty flavor and tender texture on top of the flaky crust, and beneath the jammy fruit, lending it a not-not peanut butter and jelly quality. It's also lending its talents as a sweetener (meaning less granulated sugar on your fruit), and also providing something for those juices to sink into as the fruit bakes, which leaves you with a never-soggy bottom
Alison Roman's Tahini Caramel
Alison Roman's Tahini Caramel

Chocolate Tahini Fudgesicles
Chocolate Tahini Fudgesicles