Tahini Caesar Dressing with Pickle Juice

Small glass beaker with pale yellow salad dressing in front of a wood bowl with kale salad.

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Tahini Caesar Dressing with Pickle Juice

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.

Prep Time5

Cook Time0

Total Time5

Course: Condiment, Salad

Cuisine: American, Middle-Eastern

Diet: Gluten Free, Kosher, Vegetarian

Servings:

Calories: 194kcal

Author: Candice Walker

Equipment

Food Processor

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

For your choice of pickle juice, I don’t recommend sweet pickle juice. Your juice can have some sweet notes or spice, but overall, you want that briny, tangy element to shine through.

I do list salt and pepper to taste, but personally, I don’t add any salt. I get enough from the pickle juice and Parmesan, though that might vary depending on what kind of pickle juice you use.

Nutrition