About the Recipe
I started making this salad for multiple reasons:
1: I love Caesar dressing but I don't always have tinned anchovies at home but I do always have Worcestershire. I am also picky about the raw eggs I chose for traditional Caesar dressing.
2: I tend to buy more kale than romaine for ease and the ability to sauté with garlic for a quick hot side dish.
3: I started dating my partner, Mostafa, who is Egyptian, so I now always have Tahina around.
Ingredients
½ C Tahina, I like to go for the lighter color versions (less bitter)
1Tbsp Dijon mustard
2Tbsp Worcestershire
1Tsp garlic, grated
3Tbsp lemon juice
1/3C Parmesan, grated + more for shaving into the salad
¼Tsp salt
1Tsp black pepper
2/3C olive oil
10-12oz kale, shredded
Preparation
1: In a bowl whisk together tahina, mustard, Worcestershire, garlic, lemon juice, grated parmesan, salt, black pepper.
2: Slowly drizzle in the olive oil to emulsify.
3: Toss dressing together with kale and extra shaved parmesan. Enjoy!