All, Recipes, Salads
Chicory Caesar Salad
CDS is all about entertaining in the home, and that means creating easy-to-replicate versions of the restaurant quality meals you crave.
We couldn’t resist reinventing the wheel when it came to our (and, let’s be honest, everyone else’s) go-to appetizer. This Caesar salad incorporates our favorite root–chicory–to add a little extra kick to the traditional fave. If you do not eat raw eggs, replace the yolk with 2 tbsp of mayonnaise and an extra ½ tsp on Dijon mustard.
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How to Make It
Ingredients
- 4 slices pullman bread, cut or torn into ¾-inch cubes, about 3 cups
- ½ cup extra-virgin olive oil, divided
- 1 tsp kosher salt, divided
- 1 romaine heart, torn into large pieces
- 1 endive, leaves separated
- 1 small head castelfranco or treviso radicchio, torn into large pieces
- 3.5 oz (100 g) Parmigiano Reggiano wedge, divided
- 3 oil-packed anchovies
- 1 large garlic clove
- 1 egg yolk
- 1 ½ tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat oven to 400°F.
- Add bread to a baking sheet. Drizzle 3 tbsp oil evenly over top, then season with ½ tsp salt and freshly ground pepper to taste. Toss thoroughly to coat, then arrange in a single layer.
- Bake until golden and crisp, tossing halfway through, approximately 8 to 10 minutes. Set aside to cool, about 15 minutes.
- Meanwhile, fill sink with very cold water. Gently wash lettuce to rinse away any dirt or grit. Repeat until no dirt remains at bottom of sink. Soak in fresh water to crisp up, about 15 minutes. Spin greens very dry. Refrigerate until ready to serve.
- Finely grate ¼ cup Parmigiano Reggiano. Set remaining cheese aside for serving.
- Mince anchovy and garlic together to form a smooth paste.
- Add anchovy-garlic paste, egg yolk, mustard, Worcestershire, lemon juice, and remaining ½ tsp salt to a large serving bowl. Season generously with freshly ground pepper, then whisk to combine. While whisking, gradually drizzle in remaining 5 tbsp oil. Stir in grated cheese.
- Add greens and cooled croutons to the bowl with dressing. Refrigerate until ready to serve or gently toss right away. Using a vegetable peeler, peel large petals of remaining cheese over top. Gently toss to combine. Serve immediately.
How to Store It
Cooled croutons will keep well in an airtight container up to five days at room temperature.
Washed and spun greens will keep well refrigerated in the salad spinner or an airtight container lined with a towel up to three days. Spin once more before assembling.
Caesar dressing will keep well refrigerated in an airtight container up to three days.
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