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Serves 2

Tahini Caesar Dressing
2 anchovy fillets
1 garlic clove
2 heaping tablespoons tahini paste
Juice of ½ lemon
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
⅓ cup extra-virgin olive oil
1 tablespoon ice water, plus more as needed
⅓ cup freshly grated Parmesan (I like a Microplane for this)
Kosher salt and freshly ground black pepper

1 cup raw walnuts
¼ cup honey or maple syrup
Kosher salt
2 heads of baby romaine or Little Gem lettuce, separated into leaves
3 radishes, sliced on a mandolin
⅔ cup freshly grated Parmesan (I like a Microplane for this), plus more for serving
Freshly ground black pepper


1. Preheat the oven to 350°F.

2. Make the Tahini Caesar dressing: Finely chop the anchovies and garlic together and transfer them to a medium bowl. Whisk in the tahini, lemon juice, vinegar, and mustard. While whisking, drizzle in the olive oil, followed by the ice water. Mix in the Parmesan and season with salt and pepper. If the dressing looks like its separating or needs to be thinned out, whisk in a little more water until it emulsifies or reaches your ideal drizzling consistency.

3. Make the salad: On a baking sheet, toss together the walnuts, honey, and a pinch of salt. Bake until the walnuts are caramelized, 3 to 5 minutes. Let cool.

4. Arrange a layer of lettuce on a plate, drizzle over some of the dressing, and sprinkle with some of the caramelized walnuts, radishes, and grated cheese. Layer with another round of lettuce, walnuts, radishes, and cheese and keep going until it’s done; that way you get dressing and toppings throughout the salad without having to toss. Finish with lots of cracked black pepper and grated Parm—load up that cheese, baby.