Tahini Caesar dressing....no eggs? no problem!
Make a rockin' Caesar dressing, but skip the eggs!
Welcome back to our latest Substack! We’re so grateful you’re here!
With the lack of eggs on shelves in the US……(*make a note to ask Jane if there are egg shortages in the UK, too), I know I’m probably not the only one hoarding them, waiting for the “perfect” time to use them.
My inner monologue in the morning goes something like this…..
“Do I really need scrambled eggs?”
“A poached egg sounds so good, but what if I run out and can’t make chocolate chip cookies”
“Now might not be the best time to test recipes for egg white bites”
“I know I need to eat more protein, but I could always heat up sausage instead.”
“…..but sausage and eggs go so well together!”
I do realize how incredibly fortunate I am to have eggs at all.
Right now, our local markets are limiting the quantity, or the shelf is picked clean. Thankfully, I’m able to get eggs from my weekly Imperfect Foods box (if you’re in the US, they are a fabulous company that has expanded from produce and includes meat, dairy, premade meals, snacks….you definitely need to check them out!)
The other night we had friends over for dinner and I wanted to make a Caesar dressing. It’s so good and also easy to whip up! But my inner monologue started up and I found myself really hesitant to use an egg.
After searching through some of my favorite cookbooks, I found a delicious sounding recipe in Ottolenghi Test Kitchen Extra Good Things.
And, BONUS, it used tahini and yogurt. Not an egg in sight.
OMG…..it was ridiculously good!!
All the traditional ingredients of the Caesar dressing are there……lemon, anchovies, garlic and an obscene amount of Parmesan. But instead of using egg yolks and olive oil (essentially making a homemade mayo), the recipe called for tahini and yogurt instead.
It had a deeper umami flavor, much richer than a traditional Caesar dressing. It tasted….well….it tasted even more Caesar-y. Like Caesar’s hotter cousin.
I didn’t tell my guests, or my husband, about my eggless dressing because I wanted to get their honest opinion. And boy, did I get their opinion! Everyone went back for not just seconds, but thirds!
If that doesn’t say “slam dunk”…..I don’t know what does!!
Whether or not you have an egg shortage, I highly recommend making this dressing.
It’s amazing in a traditional Caesar, but would also be delicious drizzled over roast chicken or roasted vegetables, added to chicken salad, used as a dip for crudités, or an elevated sandwich spread.
Should I share more eggless recipes? Let me know in the comments!
On a totally separate note…..have you noticed the days getting longer? It’s still light in Seattle at 5:30!!! I know Spring is still a long ways off…..but it’s coming!
See you next Friday! Have a fabulous weekend, Foodie Friends!
xo
Lisa and Jane
Tahini Parmesan Dressing
Ingredients
1/4 cup tahini
3 tablespoons Greek yogurt
3 1/2 tablespoons lemon juice
2 garlic cloves, roughly chopped
2 ounces Parmesan, roughly grated using a box grater
About 3-5 anchovies, drained
1 1/2 teaspoons Dijon mustard
2 tablespoons extra virgin olive oil
2 tablespoons water
Directions
Add all the ingredients to a blender and whizz until completely smooth and has a thick dressing consistency. If you want a thinner consistency, add a bit more water, or lemon juice.
NOTE: my anchovies were really stubborn coming out of the jar, so I’m estimating on the number. If you want more umami flavor, add another anchovy. Taste and adjust seasonings (more lemon juice or another anchovy)
Anchovy paste — yes, you can use anchovy paste instead. I’d use about 1 tablespoon to start, but you’ll likely use 2 tablespoons total.
Such a great read! That tahini dressing from sounds absolutely delicious—no wonder it was such a success. One of the things I love about Ottolenghi’s recipes is how consistently reliable and refined they are, always delivering great results.
This sounds great, I’ll give it a try. I’m not a seafood eater and never ever have anchovies in the house— I have found that a little fish sauce in my Caesar dressing gives a similar depth of flavor though.