Chopped Caesar Salad

Chopped salads are so good. They usually have lots of fixings in them, and the way each of those are chopped so small, you can pretty much eat them with a spoon. Chopped salads tend to be so hearty, and this chopped Caesar salad is no exception. I used kale for this recipe, as I’m always looking for good ways to eat kale. Kale is so high in nutrients and antioxidants, but can sometimes be off-putting. It can be quite fibrous. Not in this recipe. If you are looking for a good reason to eat more kale, look no further.

Why you’ll love this kale salad with tahini dressing

  • Kale is so chocked full of nutrients, but it can be hard to find ways to eat it, at least for me. Chopping kale into small pieces make it more tender and delicious. And if it’s paired with a whole bunch of other goodies, it makes it even better!
  • It’s a great way to use leftover bacon! I don’t know about you, but I love fresh bacon on a salad. And it’s so good with kale! The oil from the bacon tenderizes the kale a bit.
  • The tahini Caesar dressing is so thick and delicious, it coats every piece of the salad. It’s also a great excuse to use more tahini after you bought a whole jar for only a small amount used in another recipe!

Here’s what you’ll need to make it

  • Food processor – No advice on this one. I have an ancient mini Cuisinart!
  • Microplane or grater – Highly recommend getting a microplane! If you haven’t noticed, I’m a huge fan!
  • Blender – I used the Beast Blender. Great little blender with lots of power!
  • Bowl
  • Measuring Cups and Spoons

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Ingredients & substitutions

  • Kale – I used blue scotch kale. Learn more about varieties of kale.
  • Bacon – I like to use leftover bacon for this, so I don’t have to cook it specifically for this recipe.
  • Butter – To toast the panko in a pan.
  • Panko – Just plain, this takes the place of a crouton in a traditional Caesar salad.
  • Parmesan – I always buy the block and grate with a microplane.
  • Extra virgin olive oil – Buy a good olive oil when making dressing! I subscribe to Grove and Vine. It helps you a learn more about different kinds of Olive Oil.
  • Tahini – This is the base of the dressing. Not the traditional Caesar, but it adds a nice thickness to the recipe.
  • Lemon juice
  • Dijon mustard
  • Worcestershire sauce – Traditional Caesar dressing has anchovies in it. Worcestershire is made with anchovies, so it’s a great way to get the flavor without dealing with anchovies!
  • Garlic – I always buy whole garlic and press it in a garlic press, grate with a microplane or finely chop.
  • Parmesan cheese
  • salt and pepper to taste
  • Water to thin dressing

How to make this keyword

Step 1. Make the Caesar dressing: To a blender, add tahini, olive oil, Worcestershire sauce, lemon juice, garlic, salt and pepper and blend until smooth. Add water to thin it out. 

Step 2. Pour panko into butter and stir until toasted. This should take a few minutes at low/medium heat. Pour panko into butter and stir until toasted. This should take a few minutes at low/medium heat.

Step 3. Remove kale leaves from large veins. Discard the veins.

Step 4. Add leaves to the food processor and process until well chopped. Let sit in a bowl.

Step 5. Add warm bread crumbs, chopped warm bacon and dressing to the kale and toss.

Step 6. Top with more grated Parmesan cheese.

FAQs about tahini dressing

How long is tahini dressing good for?

Tahini can last several years if stored properly. If stored in a cool, dry place like a pantry, it can last for 1-2 years or more. The shelf life of tahini is surprisingly long, due to the antioxidants and natural preservative it contains: sesame seed oil. I would judge the other ingredients you add to the dressing as to how long it might be good for. For example, fresh pressed garlic might last up to 2 weeks if refrigerated.

What are the side effects of tahini?

High fibre content can cause bloating and abdominal pain.
Tahini might cause allergies in certain people, resulting in anaphylactic reactions. If you are allergic to sesame seeds, don’t eat tahini.
Studies also reveal that sesame seeds contain oxalates.

What does tahini go well with?

Tahini can be made into a wonderful tahini sauce that can be used to add flavor to bowls of roasted vegetables and grains. Try mixing it with miso, yogurt, garlic, and lemon juice as we do in our Miso-Tahini Couscous Bowl, or make up your own tahini sauce recipe.

More recipes with tahini:

More easy salad dressing recipes:

Chopped Caesar Salad

What better way to eat kale than in a chopped Caesar salad?
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American, Italian
Servings 4 People
Calories 200 kcal

Equipment

  • 1 food processor
  • 1 microplaner or grater
  • 1 blender
  • 1 Bowl
  • Measuring Cups and Spoons

Ingredients
  

  • 1 bunch Kale Chopped in food processor
  • 4 strips bacon cooked and chopped
  • 1 tbsp salted butter
  • 1 cup panko bread crumbs toasted
  • 1/2 cup Parmesan cheese

Tahini Caesar Dressing

  • 1/2 cup extra virgin olive oil
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 1 tbsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 2 cloves garlic minced
  • 1/2 cup Parmesan cheese grated
  • salt and pepper to taste
  • 1/2 cup water to thin dressing

Instructions
 

Tahini Caesar Dressing

  • To a blender, add tahini, olive oil, Worcestershire sauce, lemon juice, garlic, salt and pepper and blend until smooth. Add water to thin it out.

Panko

  • To a frying pan, add 1 tbsp of salted butter and let melt.
  • Pour panko into butter and stir until toasted. This should take a few minutes at low/medium heat.

Salad

  • Remove kale leaves from large veins. Discard the veins.
  • Add leaves to the food processor and process until well chopped. Let sit in a bowl.
  • Add warm bread crumbs, chopped warm bacon and dressing to the kale and toss.
  • Top with more grated Parmesan cheese.
Keyword chopped salad, easy caesar dressing, easy caesar salad, kale caesar

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