Caesar Salad Recipe

Combine and Emulsify

In a medium bowl or small blender, combine tahini, Greek yogurt, lemon juice, Dijon, Worcestershire, anchovy paste, minced garlic, and olive oil. Whisk or blend until smooth and creamy. If mixture is very thick, add 1–2 tablespoons of water to reach a pourable but still thick dressing consistency.

Season the dressing with salt and freshly ground black pepper, tasting and adjusting lemon, salt, or anchovy to achieve a bright, savory balance. Cover and chill while you prepare the churros and lettuce; dressing can be made up to 24 hours ahead (bring to room temperature and re-whisk before serving).

Make Choux-style Dough

In a small saucepan over medium heat, combine 0.5 cups hot water, 2 tablespoons butter, 1 teaspoon sugar, and 1/4 teaspoon salt. Bring to a simmer until butter melts. Remove from heat and add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough comes together and forms a smooth ball and pulls away from the sides (about 1–2 minutes). Return to very low heat, stirring for 30 seconds to dry slightly.

Incorporate Egg and Sesame

Transfer dough to a bowl and let cool for 2–3 minutes. Beat in the egg vigorously until fully incorporated and smooth. Stir in 1–2 tablespoons of toasted sesame seeds into the dough (reserve remaining sesame seeds for coating). The dough should be pipeable or spoonable but not runny; if too thick, add 1 teaspoon water.

Pipe or Spoon and Fry

Heat neutral oil in a heavy skillet or small saucepan to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily. Using a piping bag fitted with a 1/2" plain tip or a sturdy zip bag with the corner snipped, pipe 2–3" lengths of dough directly into the hot oil, or spoon small quenelles. Fry in batches, turning as needed, until golden brown and crisp, about 2–3 minutes per side.

Drain and Coat

Using a slotted spoon, transfer fried churros to a paper towel-lined sheet to drain briefly. While still warm, toss lightly in the sugar (and a tiny pinch of cinnamon if using) mixed with the reserved toasted sesame seeds so each piece has a sesame-sugar coating. Keep churros warm in a single layer in a low oven (200°F/95°C) for up to 15 minutes while assembling salad.

Toss Lettuce

Place the torn romaine hearts in a large bowl. Add about half of the tahini Caesar dressing (start with 3–4 tablespoons) and toss gently to coat leaves evenly. Add more dressing to taste — the goal is an even, light coating that clings to the lettuce.

Assemble

Arrange the dressed romaine on a serving platter or divide among plates. Scatter Parmigiano-Reggiano shavings over the salad. Nestle 6–8 sesame churros (or more to preference) on top or around the greens to add crunch and sesame flavor.

Finish and Serve

Drizzle a teaspoon of extra-virgin olive oil over each portion, crack a little fresh black pepper, and serve with lemon wedges on the side for guests who want extra brightness. Serve immediately so the churros remain crisp.