Estimated reading time: 3 minutes
With this salad you are almost on your way to a Caesar salad. However, we just make a different dressing and keep it very basic. Sometimes you just don't need more than that! Pure flavors and little frills. This Romaine salad with tahini dressing would also work well as a side dish for a dinner. Or how about just enjoying a BBQ in the summer. The possibilities are endless. A delicious salad with romaine lettuce.
Romaine salad with tahini dressing
The tahini in this dressing gives your salad a slightly different taste than the dressing of a Caesar salad. By the way, you don't have to use everything, we don't want the lettuce leaves to drown in dressing! That happened to me once during a lunch on the slopes in France. And then you really lose the desire to eat it further…. Excess harms, so to speak! You can simply keep the dressing in the refrigerator for a few days in a sealed jar.
The croutons that we have added to this delicious salad are nice and crunchy and make the salad extra tasty. I chose Pecorino cheese, known for its rich and slightly saltier flavor profile compared to classic Parmesan.
For those following a diet that focuses on limited salt intake, the less salty, traditional Parmesan cheese is an excellent substitute. This choice of cheese affects not only the flavor subtlety but also the overall culinary experience of the salad.
Below is the full recipe with ingredients. Have fun making the recipe below. Delicious bites!
Romaine salad with tahini dressing
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Ingredients:
- 2 crops romaine lettuce
- 1 small sourdough baguette
- 1 el olive oil
- 50 gram Pecorino
- garlic powder
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Put all the ingredients for the dressing in your (small) food processor or blender. Turn until you get a nice smooth dressing and set aside until use.
- Remove the leaves from the romaine lettuce and clean them well under the tap. Spin dry in your salad spinner or in a clean tea towel.
- Put the leaves in a bowl and pour some dressing over them, toss well so that all leaves have a small layer of dressing.
- Preheat your oven to 215 degrees.
- Cut the sourdough baguette into small cubes and place on a baking tray. Pour over some olive oil and toss. Season with salt, pepper and some garlic powder. Bake in the oven for about 8 minutes until the cubes are golden brown.
- Place the lettuce leaves on a plate and crumble the Pecorino over it and sprinkle the croutons on top. Drizzle some extra dressing on top and serve.
- Delicious bites!
Salads, I love them! If you want to try something different, make this:
How about this roasted pumpkin walnut salad?
But also this delicious Mediterranean appetizer antipasti salad.
And this Tenderloin carpaccio salad is a favorite here!
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
salad with romaine lettuce