A Winter Caesar Salad

A Winter Caesar Salad with an egg- free dressing so good, I’m never going back to the old version….

Recipe for dressing:

• 1/4 cup tahini

• 3 tablespoons Greek yogurt

• 3 tablespoons lemon juice

• 2 cloves garlic

• 3 tablespoons grated Parmesan cheese

• 4 anchovies, drained or 3 teaspoons Worcestershire sauce

• 11/2 teaspoons English mustard

• 2 tablespoons water

• 2 tablespoons olive oil

• Black pepper

• Blitz everything together in a blender, adding a little water if necessary to make it pourable.

Spicy Maple Walnuts:

• 1 teaspoon olive oil

• 2 tablespoons maple syrup

• 1/2 teaspoon Aleppo pepper

• 3/4 cup walnuts.

• Bring oil, maple syrup & Aleppo pepper to a simmer in a pan. Add the nuts and stir. Cook until the liquid has almost evaporated. Transfer nut to a parchment-lined baking sheet and bake at 350°F for 10-12 minutes

Salad:

• 4 heads white endive

• 4 heads red endive

• 1/4 cup toasted Panko breadcrumbs

• A generous sprinkling of finely grated Parmesan cheese

Adapted slightly from @ottolenghi