This Tahini Caesar Dressing with Pickle Juice is a creamy, tangy twist on the classic Caesar—made without anchovies or egg yolks, but still full of bold, punchy flavor thanks to the pickle juice and tahini. It’s perfect for hearty winter salads, grain bowls, or drizzled over roasted veggies. I like to save the lighter romaine-based salads for a more traditional Caesar, but this version shines when you’re craving something a little richer and more robust.
The inspiration for this recipe came from a roasted veggie salad I had at a friend’s house last year. It had a tahini dressing, and I thought this would be perfect as an everyday kale dressing. Unlike Caesar dressing, this can be kept in the fridge for up to five days. It’s so tasty on bulky, wintery salads, especially if you add winter veggies like roasted Brussels sprouts or sweet potatoes.
🌟 So, is this really a Caesar salad dressing?
One of my core cooking habits is making Caesar salads at home year-round. But classic Caesar dressing doesn’t keep well—it gets overly fishy after a couple of days in the fridge, thanks to the anchovies. And in winter, it often lacks the body to hold up to heartier greens like kale. That’s where this tahini version comes in.
Lemon, pickle juice, and tahini come together to create that creamy, emulsified texture you’d normally get from egg yolks—kind of like how mayo gets its smoothness from emulsified oils.
Is this a true Caesar dressing? No. But I call it that because it hits those same flavor notes. A traditional Caesar needs anchovies and egg yolks—neither of which are in this recipe. Instead, I’m channeling that anchovy-Worcestershire depth with a splash of pickle juice.
I should also mention: I’m in my pickle juice era. I even wrote An Ode to Pickle Juice on Substack, because it’s my not-so-secret secret ingredient. A little weird? Maybe. But try it—you might be surprised.
🧾 Key Ingredient Notes
See the recipe card for full information on ingredients and quantities.
👩🍳 How to Make This Recipe
Add all ingredients to a food processor. You can leave out the parmesan and fold it in after if you’re looking for more texture, or include it now. Process until smooth.
🏆 Ways to Use This Dressing
Although my favorite way to serve this is mixed into a bed of massaged kale with some roasted veggies and toasted nuts, I also love serving this dressing as a dip with crudites or fresh vegetables. It’s even great in place of hummus if you’re making a sandwich with joojeh kabob and a cucumber tomato salad in pita bread.
Tahini Caesar Dressing with Pickle Juice
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Ingredients
- ½ cup olive oil
- ½ cup grated Parmesan
- ¼ cup tahini
- 1.5 tbsp lemon juice
- 1 tsp Dijon mustard
- ¼ cup pickle juice see notes
- 2 cloves garlic
- Salt and pepper to taste. see notes
Instructions
- Add all ingredients to a food processor. You can leave out the parmesan and fold it in after if you're looking for more texture, or include it now.1/2 cup olive oil, 1/2 cup grated Parmesan, 1/4 cup tahini, 1.5 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 cup pickle juice, 2 cloves garlic, Salt and pepper to taste.
- Process until smooth.
Notes
Nutrition
🥗 More Delicious Dressings
Don’t limit yourself to salads, because this dressing is great on roasted veggies and more.
