Tahini Caesar
ingredients
2 or 3 heads of Little Gem lettuce or hearts of romaine, washed and dried
1/4 cup tahini
1/4 cup fresh lemon juice
1 small garlic clove
3 tablespoons extra virgin olive oil
1 tablespoon plain greek yogurt (I used Fage 2%)
1/2 cup grated Pecorino Romano or Parmesan cheese (or a mixture of both), divided
1/4 cup cold water
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne pepper
2 oz Pork Panko
directions
Combine the tahini, lemon juice, garlic, 3 tablespoons olive oil, yogurt, 1/4 cheese, water, salt and cayenne pepper in a blender or mini food processor until smooth. (Makes about 1 cup).
Toast Pork Panko in a skillet over medium heat until golden. Set aside for serving.
Pull the green leaves off the lettuce and cut the inner core into wedges. If using romaine hearts, separate the leaves and tear into large bite-size pieces. Keep the inner core intact and cut into small wedges.
Put the lettuce in a bowl or serving platter and toss with about 1/3 of the dressing. Sprinkle half the toasted Pork Panko and the remaining grated cheese over the salad. Serve as is or top with protein of choice!