Moribyan Style Caesar Salad

25 mins
15 mins
If you like Caesar Salad, wait until you try this version with a few twists inspired by my Arab background. The yogurt in the dressing is so light and refreshing and the tahini adds a nice nuttiness. Pair it with some homemade garlic and herb croutons and you have the perfect salad!
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Moribyan Style Caesar Salad

Moribyan Style Caesar Salad

If you like Caesar Salad, wait until you try this version with a few twists inspired by my Arab background. The yogurt in the dressing is so light and refreshing and the tahini adds a nice nuttiness. Pair it with some homemade garlic and herb croutons and you have the perfect salad!

If you like Caesar Salad, wait until you try this version with a few twists inspired by my Arab background. The yogurt in the dressing is so light and refreshing and the tahini adds a nice nuttiness. Pair it with some homemade garlic and herb croutons and you have the perfect salad!

25 mins
15 mins

Ingredients

DRESSING
  • 1/2 cup plain whole milk yoghurt
  • 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
  • 1/2 tsp black pepper
  • 1/2 tsp salt
CROUTONS
  • 14 ounces bread of choice cubed, I used a loaf of sourdough
  • 1/2 cup olive oil
  • 2 teaspoons minced garlic
  • 1/2 to 1 teaspoon salt to taste
  • sprinkle of black pepper
  • 2 tablespoons parsley finely chopped
  • 2 tablespoons grated parmesan
SALAD
  • 2 whole heads romaine lettuce chopped
  • 1 cup cucumber diced
  • 1/2 cup black olive sliced thin
  • 1 teaspoon sumac
  • 1/4 cup dried cranberries optional
  • 1/4 cup shreded parmesan

Instructions

DRESSING
  1. To make the dressing, mix together the yogurt, mayo, tahini, mustard, Worcestershire sauce, anchovy paste, garlic powder, lemon juice, grated parmesan, black pepper, and salt in a small bowl until smooth and creamy.
CROUTONS
  1. Preheat oven to 375°F.
  2. Mix together olive oil, minced garlic, salt, and black pepper in a small bowl.
  3. Transfer the cubed bread to a baking tray. Toss in the olive oil mixture and make sure each piece is coated evenly.
  4. Bake for 10 to 15 minutes or until the bread is dry and crispy.
  5. Toss in the fresh parsley and grated parmesan and allow to cool to room temperature before adding in to your salads.
SALAD
  1. In a large salad bowl, add the chopped lettuce, cucumbers, black olives, sumac, dried cranberries, and parmesan.
  2. Add as much or as little dressing as you like. Toss the salad in the dressing.
  3. Right before serving, mix in the croutons so they don't get mushy. Enjoy.

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