Romaine Salad with Tahini Ranch Dressing

1. Refresh

Place the chopped romaine and parsley leaves into a bowl of ice-cold water. This crisps up the leaves, ensuring the salad has a refreshing crunch. Leave them to soak while you prepare the other components. After 5-10 minutes, lift the lettuces out of the water and spin in a salad spinner or drain on paper towels.

2. Make the Dressing

In a bowl, combine the mayonnaise, lime juice, buttermilk, tahini, minced anchovies, microplaned garlic, a good twist of freshly ground black pepper, and the cayenne pepper. Stir to combine until it's a uniform consistency.

3. Dress the Salad

In a large bowl, toss together the dried romaine, parsley, and halved cherry tomatoes. Season with a pinch of salt, which helps to bring out the natural flavors of the ingredients. Drizzle about a third of the tahini ranch dressing over the salad and toss gently to ensure all the ingredients are lightly coated. This method prevents the salad from becoming overdressed, which can weigh down the leaves.

4. Finishing Touches

Taste the salad and adjust the seasoning if necessary, adding more dressing or a touch more salt. Serve immediately, ensuring a delightful mix of crisp greens, juicy tomatoes, and creamy, flavorful dressing in every bite.