Richard Blais's Smoked Caesar Salad
This flavorful Caesar salad recipe features homemade croutons with a golden crispness baked to perfection. The creamy anchovy-infused dressing complements the fresh greens, creating a delicious blend of flavors. Enjoy the satisfying crunch of the croutons mixed with the tangy dressing paired with bold, salty Parmesan shavings. This salad is a delightful harmony of textures and tastes that is sure to please the palate.
— Constant Cookbook
Ingredients
- 1/2 cup
- or good-quality store-bought mayonnaise
- Juice of 1/2 lemon (about 2 tablespoons)
- 4 anchovies, drained
- 1 teaspoon smoked sea salt or kosher salt, or to taste
- 1/4 teaspoon smoked hickory powder or 2 drops liquid smoke
- 1/4 teaspoon pimenton
- Freshly ground black pepper to taste
- 1 pound baby kale or 2 large romaine hearts, chopped into bite-sized pieces
- 1/2 cup
- or store-bought croutons
- 1 tablespoon capers, for garnish
- A Parmesan cheese wedge for grating
Instructions
- Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat.
- Add 2 tablespoons Parmesan cheese, toss again, and season to taste with salt and pepper. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.
- While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.
- To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.
Cook Time
20M
Prep Time
PT20M
Yield
serves 4
Nutrition
- Calories: 554 kcal
- Carbohydrate Content: 28 g
- Cholesterol Content: 114 mg
- Fiber Content: 7 g
- Protein Content: 15 g
- Saturated Fat Content: 9 g
- Sodium Content: 868 mg
- Sugar Content: 5 g
- Fat Content: 44 g
- Serving Size: Serves 4
- Unsaturated Fat Content: 0 g
Comments
No comments found.