Raw Crisp Caesar Salad

I made this on Sunday night with the Romaine/Dressing/Parmesan and Monday used the dressing and parm on a regular big yummy salad…. SOOO GOOD!!!!! mmmmmm

caesar salad

Crisp Caesar Salad

Posted on Woody Harrelson’s site

A classic Caesar salad with crisp romaine lettuce and a Pinenut Parmesan.

  • 1-2 heads Romaine lettuce

Caesar Salad Dressing:

Makes 1 pint of thick dressing that will keep fresh for a week.

  • 5 tablespoons raw tahini
  • 1/4 cup pine nuts
  • 2 tablespoons tamarind paste (optional)(I did not use)
  • 1 nice clove garlic2 green onions, or 1/4 cup sweet onion(I used sweet onion)
  • 1 lemon, juiced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup or 3 soft dates, pitted
  • 3 tablespoons nutritional yeast
  • 1-2 teaspoon black pepper or to taste
  • 1-2 teaspoons sea salt or to taste
  • 2 tablespoons good olive oil (optional)
  • fresh water, 2 tablespoons at a time as necessary to blend

In a blender or Vita Mix: Blend tahini, pine nuts, tamarind, garlic, green onion or minced onion, lemon juice, vinegar, maple syrup or dates, nutritional yeast, black pepper and sea salt, adding oil and fresh water, 2 tablespoons at a time as necessary to blend until very smooth.

Season with sea salt and pepper to taste.

Pinenut parmesan:

  • 1/4 cup pinenuts
  • 1/4 cup whole cashews or macadamia nuts
  • 1 teaspoon good oil or fresh water
  • 2-3 tablespoons nutritional yeast
  • pinch dried garlic granules or powder
  • pinch Celtic or sea salt

In a food processor or blender: Chop pinenuts and cashews into a fine meal. Drizzle in a touch of oil or water. Chop in pulses until moist and ground. Add nutritional yeast, dried garlic and salt and chop in pulses until crumbly.


Separate Romaine lettuce leaves and break into pieces. Dollop dressing on, a few tablespoons at a time, and toss with lettuce until well coated, but not drenched. Serve and sprinkle with ‘Pinenut Parmesan’

Serves 4-6

5 Comments (+add yours?)

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