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
Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.
ZOE Nutritionist Georgia Tyler (ANutr) says...
'Using tahini to make this ‘sorta caesar’ dressing super creamy means you’re also packing in minerals that are essential for bone health, including calcium and phosphorus.
As well as adding a delicious crunch, using sourdough for the croutons can help to improve the digestibility of the bread and may even reduce the blood sugar response compared to yeast bread.
The lemon juice in the dressing will help you to absorb the iron in the kale while the olive oil will help with the absorption of important fat soluble vitamins including Vitamin K, which is essential for blood clotting and bone health and Vitamin A which is important for vision, immune function, and skin health.
The mixed nuts contain a high proportion of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are linked to heart health and are high in dietary fibre, promoting digestive health and helping to maintain blood sugar levels.'
ZOE is the industry leader when it comes to scientific nutrition. Check out their site for more information: zoe.com
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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
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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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Notes (1)
N
Naomi J.
a month ago
Nice recipe but way too lemony, I used half the amount stated and was still so intensely lemony we couldn't finish it
Mob
a month ago
·Admin
Hi Naomi, thanks for the helpful feedback! We've reviewed the recipe and reduced the amount of lemon with this in mind.
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