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Rach updates the classic Caesar salad with a creamy tahini dressing and za'atar spiced croutons in this recipe from her 26th cookbook, Rachael Ray 50: Memories and Meals from a Sweet and Savory Life.
"You can make the croutons and dressing ahead," Rach says. "Just seal the croutons tightly, and the dressing keeps in the fridge for a week."
Try this salad with Rach's Steaks with Za'atar.
Adapted from Rachael Ray 50: Memories and Meals from a Sweet and Savory Life by Rachael Ray. Copyright © 2019 by Rachael Ray. Used with permission by Ballantine Books. All rights reserved.
For the croutons, preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or foil. Heat a large skillet over medium heat. Add the EVOO, 3 turns of the pan. Melt the butter into the oil. When it foams, add the garlic and pepper and swirl for about 1 minute. Add the cubed bread and toss to coat. Transfer the croutons to the baking sheet. Sprinkle the cheese over the bread and bake for 20 to 25 minutes, until deeply golden. Add the za’atar and toss while warm. Let cool. (The croutons will keep in an airtight container for 7 to 10 days.)
For the dressing, place the tahini in the bowl of a food processor along with the garlic, lemon juice, pepper, mustard, and Worcestershire, if using. Turn the processor on and stream in 1/3 cup water to thin the paste a bit, then stream in the EVOO to form the dressing. It should be thick but pourable. Add the cheeses and pulse a few times to combine.
For the salad, pile 10 to 12 cups of combined greens and herbs in a large bowl. Toss with enough dressing to coat generously. Top with the croutons and serve.