# What You'll Need:
→ Salad
01 - 2 large heads romaine lettuce, chopped
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup grated Parmesan cheese or vegetarian hard cheese
04 - 1 cup croutons (store-bought or homemade)
→ Tahini Caesar dressing
05 - 1/3 cup tahini
06 - 1/4 cup freshly squeezed lemon juice
07 - 2 tablespoons extra-virgin olive oil
08 - 2 teaspoons Dijon mustard
09 - 2 teaspoons Worcestershire sauce or vegetarian alternative
10 - 2 garlic cloves, finely minced
11 - 2 tablespoons grated Parmesan cheese
12 - 2 tablespoons water, plus more as needed
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - In a small bowl, combine tahini, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, grated Parmesan, sea salt, and black pepper. Whisk vigorously until smooth. Gradually add 1 to 2 tablespoons of water to reach a pourable consistency, adjusting seasoning to taste.
02 - If using homemade croutons, toss 3 to 4 cups cubed bread with 1 to 2 tablespoons olive oil and a pinch of salt; spread in a single layer on a baking sheet and bake at 375°F (190°C) for 10 to 12 minutes, turning once, until golden and crisp.
03 - Place the chopped romaine and halved cherry tomatoes in a large salad bowl. Add the croutons.
04 - Drizzle the tahini-lemon dressing over the greens and croutons. Toss gently but thoroughly so every leaf is lightly coated; add more dressing sparingly if needed.
05 - Sprinkle the grated Parmesan over the dressed salad, give a final gentle toss, taste and adjust with additional lemon, salt, or cracked black pepper as desired. Serve immediately, garnished with extra croutons or Parmesan if preferred.
