These homemade garlic and herb croutons really elevate the salad. Crushed pita chips work wonders too!
If you’re a fan of Caesar Salad, you’re in for a treat with this version. It’s got a unique twist inspired by my Arab roots. The dressing with yogurt is light and refreshing, and the tahini adds a delightful nutty flavor. Top it off with some homemade garlic and herb croutons, and you’ve got yourself a winner!
Caesar Salad
Ingredients
For the dressing:
- 1/2 cup plain whole milk yogurt
- 1/2 cup mayonnaise
- 1/2 tablespoon tahini
- 1/2 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste
- 1/4 teaspoon garlic powder
- Juice of 1/2 large lemon
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the croutons:
- 14 ounces of your choice of bread cubed (sourdough works great)
- 1/2 cup olive oil
- 2 teaspoons minced garlic
- 1/2 to 1 teaspoon salt to taste
- A sprinkle of black pepper
- 2 tablespoons finely chopped parsley
- 2 tablespoons grated Parmesan cheese
For the salad:
- 2 whole heads of romaine lettuce chopped
- 1 cup diced cucumber
- 1/2 cup thinly sliced black olives
- 1 teaspoon sumac
- 1/4 cup dried cranberries optional
- 1/4 cup shredded Parmesan cheese
Instructions
- For the dressing, mix together yogurt, mayo, tahini, mustard, Worcestershire sauce, anchovy paste, garlic powder, lemon juice, grated Parmesan, black pepper, and salt in a small bowl until smooth.
- Preheat your oven to 375°F.
- In a small bowl, mix olive oil, minced garlic, salt, and black pepper.
- Place the cubed bread on a baking tray, toss it in the olive oil mixture until evenly coated.
- Bake for 10 to 15 minutes until the bread is crispy. Then, toss in parsley and grated Parmesan, and let them cool.
- In a large salad bowl, combine chopped lettuce, cucumbers, black olives, sumac, dried cranberries, and Parmesan.
- Add dressing to your liking and toss the salad.
- Just before serving, mix in the croutons to keep them crunchy. Enjoy your delicious salad!