April 29, 2021

Tahini Caesar

Recipe: Eden Grinshpan

Try this Tahini Caesar recipe from the new cookbook, Eating Out Loud.

This is clearly not a Middle Eastern classic, but I found myself wanting to add in a Caesar regardless — probably because you can’t live in the States and not love this creamy, garlicky salad and eat it on the regular (this one is inspired by a restaurant called Roberta’s, in Brooklyn). I keep the lettuce leaves whole (which Roberta’s does, too), so that you can eat the salad with your hands, which, in my mind, makes it taste even better.


Tahini Caesar Dressing

  • 2 anchovy fillets
  • 1 garlic clove
  • 2 heaping tbsp tahini paste
  • Juice of 1⁄2 lemon
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard cup
  • 1⁄3 extra-virgin olive oil
  • 1 tbsp ice water, plus more as needed
  • 1⁄3 cup freshly grated Parmesan (I like a Microplane for this)
  • Kosher salt and freshly ground black pepper


  • 1 cup raw walnuts
  • 1⁄4 cup honey or maple syrup
  • Kosher salt
  • 2 heads baby romaine or Little Gem lettuce, separated into leaves
  • 3 radishes, sliced on mandoline
  • 2⁄3 cup freshly grated Parmesan (I like a Microplane for this), plus more for serving
  • Freshly ground black pepper


Yield: Serves 2

Make Dressing

  1. Finely chop anchovies and garlic together and transfer them to medium bowl. Whisk in tahini, lemon juice, vinegar and mustard. While whisking, drizzle in olive oil, followed by ice water.
  2. Mix in Parmesan and season with salt and pepper. If dressing looks like it’s separating or needs to be thinned out, whisk in more water until it emulsifies or reaches your ideal drizzling consistency.

Make Salad

  1. Preheat oven to 350°F. On baking sheet, toss together walnuts, honey and pinch of salt. Bake until walnuts are caramelized, 3 to 5 minutes. Let cool.
  2. Arrange layer of lettuce on plate, drizzle over some of the dressing and sprinkle with some caramelized walnuts, radishes and grated cheese. Layer with another round of lettuce, walnuts, radishes and cheese, and keep going until it’s done; that way you get dressing and toppings throughout salad, without having to toss. Finish with lots of cracked black pepper and grated Parm.

Excerpted from Eating Out Loud by Eden Grinshpan. Copyright ©2020 by Eden Grinshpan. Photography by Aubrie Pick. Published in the U.S. by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, N.Y. Reproduced by arrangement with the Publisher. All rights reserved