A creamy version of a caesar but made with tahini and Worcestershire sauce instead of mayo and anchovy. Full of nuts and healthy fats, this is a great alternative to the classic.
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Serves
2
Slice of Sourdough Bread
Garlic Clove
Mixed Nuts
Kale
Lemon
Tahini
Water
Dijon Mustard
Worcestershire Sauce
Romaine Lettuce
Parmesan
Olive Oil
Salt
Black Pepper
Serves
2
Slice of Sourdough Bread
Garlic Clove
Mixed Nuts
Kale
Lemon
Tahini
Water
Dijon Mustard
Worcestershire Sauce
Romaine Lettuce
Parmesan
Olive Oil
Salt
Black Pepper
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Step 1.
Heat the oven to 200°C. Slice the bread into thick pieces, then tear it into chunky croutons and tip them into a bowl with the olive oil, salt and pepper. Grate in half of your garlic.
Step 2.
Roughly chop the nuts. Tip the bread and nuts onto a baking tray and cook for 10-15 mins until golden. Take care not to burn the nuts.
Step 3.
Put the kale into a bowl and squeeze in the juice of half your lemons. Add some salt and massage with your hands until the kale is softened and slightly wilted.
Step 4.
Make the dressing by combining the tahini with the juice of the remaining lemon in a bowl. Grate in the remaining garlic clove and mix until combined – it will seize up, but don’t worry. Add the water and mix until loosened and not lumpy, then mix through the mustard and Worcestershire sauce. Season with salt and pepper. Set aside.
Step 5.
Roughly chop the romaine. Toss the kale and romaine with the toasted nuts and croutons, then mix with the dressing. Top with a grating of Parmesan and get stuck in.
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