The pickled veggies may be polarizing to many, but these are what really elevates the Moroccan Caesar in terms of “foodie-ness.” National Restaurant Association and Unilever call pickles a top food trend of 2018. And let’s be honest, the resurgence of pickling is not surprising…vintage skills/crafts like canning, cheesemaking, bread breaking and yes, pickling are on the rise across Instagram and restaurant menus. According to Restaurant News Nation, pickles appear on more than 40% of all menus, up 15% in just four years. Plus, pickling is important in many cultures as a way of food preservation.
If all that doesn’t convince you to try the pickled beets and red onions on the Moroccan Caesar, think about the health benefits! Anything pickled helps improve your digestive system with cultivated probiotics. Pickling the beets makes them more digestible because the liquid breaks down the cellulose without losing any nutrients, meaning your body will absorb them faster. You can pickle just about anything with three components: brine, aromatics and food stuff. Our pickling liquid is rice wine vinegar, honey and salt so that the taste of the beets and onions can really shine.
Yes, there's a lot going on in this salad but the Tahini Caesar dressing unites and grounds these unique ingredients. This is Chef Lentine's vegan (except for honey) alternative to a Caesar dressing. Its umami comes from Dijon mustard and the rich mouthfeel from the tahini, which is ground sesame seeds. She adds lemon juice and honey to balance it out for a sweet and tart, creamy yet dairy-free dressing.