“A Salad Is Not A Meal. It Is A Style.” ~ Fran Lebowitz
Let’s Blog Over Caesar Salad…
My pregnancy has me feeling not myself, and honestly I have not cooked a meal since March started. Everyone has been feeding me since I’ve gotten my appetite back. My friend Ro- who happens to also be pregnant – actually convinced me to eat a caesar salad. It was the first thing I ate that actually stayed down. Now every night at 2 or 3 AM I’m wide awake and craving one of two things. A salad, or breakfast tacos. My baby is on some late night hype ish…
A few days ago I decided to go to the store and purchase the ingredients to make my version of this Caesar salad which was/is a HIT in my household. It’s so good! I’ve had to perfect salads and dressings in my household since we eat a lot of them. Skylar particularly l o v e s a good salad. Honestly there’s nothing more invigorating than nice, fresh, crisp greens, full of life and nutrition and you know… all that stuff.
My Caesar salad is one of love ya’ll. You have no idea how many times I’ve had to make this, or go out to eat them to get this one down to a science. It has more anchovies than I would have preferred, but trust me it’s so worth it. Even better is that crunch you get from the sourdough croutons, and the nuttiness that you get from roasted seaweed. Seaweed? Yea man… one of my all time favorite snacks.
WHAT YOU’LL NEED
- 1 romaine heart, separated into individual leaves
- 1 cup torn 1-inch pieces sourdough bread, crusts removed
- 6 anchovy fillets packed in olive oil (plus 2 tablespoons of the oil, divided)
- 1 fat garlic clove
- 1 large organic egg yolk
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons finely grated Parmesan cheese, plus more for garnish
- 1 (5-gram) packet roasted seaweed snack, crushed with your hands
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 350°F. Wash the lettuce leaves, spin or pat dry, then transfer to the refrigerator to keep cold and crisp until ready to dress.
- Make the croutons: In a sheet pan or small baking dish, toss sourdough bread pieces with 1 tablespoon of the anchovy oil. Season with salt and pepper if desired. Bake for 10 to 15 minutes, or until crispy and lightly browned at the edges.
- Meanwhile, make the dressing: In a small food processor, blitz the remaining tablespoon of anchovy oil, anchovies, garlic, egg yolk, rice vinegar, sesame oil, Worcestershire sauce, Parmesan cheese, and roasted seaweed snack until smooth and emulsified, scraping the sides in between pulses. It will be very thick; don’t worry. Season lightly with salt (the anchovies and Parm are already pretty salty) and heavily with pepper (because it rules).
- Transfer dressing into a large bowl. Take the cold romaine out of the fridge and toss in the bowl (I like to use my hands here to massage the dressing into each leave’s nook and cranny). Add the croutons and toss gently one last time, tasting for seasoning. More salt? More pepper? Now’s the time to adjust…
- Transfer salad to a plate, piling the leaves high and scattering the croutons. Grate over a final dusting of Parmesan cheese and freshly ground black pepper. All salads wilt, but this one especially, so eat immediately.