Name: Sesame Caesar Salad
Yield: 4 servings
Ingredients: 2 oil-packed anchovy fillets, chopped; 1 small garlic clove, chopped; 1 lemon, halved; 3 Tbsp. tahini; 2 tsp. Dijon mustard; 3 Tbsp. grapeseed, sunflower, or vegetable oil; 3 Tbsp. finely grated Parmesan, plus more for serving; Kosher salt, freshly ground pepper; 4 heads of Little Gem lettuce or 2 romaine hearts, trimmed, leaves separated; 1 Asian pear, halved, cored, thinly sliced; 1 tsp. toasted sesame seeds

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Photo by Emma Fishman, Food Styling by Kay Boytsova

Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.

Recipe information

Yield
4 servings

Ingredients

2 oil-packed anchovy fillets, chopped

1 small garlic clove, chopped

1 lemon, halved

3 Tbsp. tahini

2 tsp. Dijon mustard

3 Tbsp. grapeseed, sunflower, or vegetable oil

3 Tbsp. finely grated Parmesan, plus more for serving

Kosher salt, freshly ground pepper

4 heads of Little Gem lettuce or 2 romaine hearts, trimmed, leaves separated

1 Asian pear, halved, cored, thinly sliced

1 tsp. toasted sesame seeds

Preparation

Step 1
Mound anchovies and garlic on a cutting board. Using the side of a chef’s knife, mash together until a smooth paste forms.
Step 2
Transfer paste to a large bowl and squeeze in juice from 1 lemon half (about 2 Tbsp.). Whisk in tahini, mustard, and 2 Tbsp. water. Gradually whisk in oil until dressing is thick and glossy. Whisk in 3 Tbsp. Parmesan; season with salt and pepper.
Step 3
Add lettuce, tearing any large leaves, to bowl with dressing, along with pear slices. Season with salt and toss until leaves are coated.
Step 4
Transfer salad to a platter and top with more Parmesan and sesame seeds. Finely grate zest of remaining lemon half over.

TagsSalad Tahini Lettuce Leafy Greens Vegetable Asian Pear Fruit Fall Quick Easy Weeknight Meals Side Gluten Free Healthyish Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes