WINTER CAESAR SALAD
·
DECEMBER 13, 2021
Servings
4 servings
Difficulty
Easy
Prep Time
25 mins
Cook Time
45 mins
Meet your new favorite salad - compliments of Jess Damuck!
You can learn more about Jess and follow along with her food adventures by visiting her website and following Jess on Instagram -- @jessdamuck!
FEATURED SEEDLINGS
INGREDIENTS
1 head
radicchio (for the salad)
1 head
romaine (for the salad)
1 head
bel fiore radicchio or escarole (for the salad)
for sprinkling
parmesan cheese (for the salad)
for topping
boquarones (for the salad)
to garnish
lemon wedges (for the salad)
1 head
garlic (for the dressing)
for drizzling
extra-virgin olive oil (for the dressing)
1/4 c
mayonnaise (for the dressing)
6
anchovies, finely chopped (for the dressing)
1 Tbsp
whole grain mustard (for the dressing)
1
lemon, zested and juiced (for the dressing)
to taste
kosher salt and freshly ground black pepper (for the dressing)
INSTRUCTIONS
Step 1
Preheat the oven to 425 F.
Step 2
Prep your greens by chopping into bite-sized pieces, and washing and drying leaves in a salad spinner.
Step 3
Chop the top 1/2 -inch off of a head of garlic. Set on top of a small parchment lined piece of foil, drizzle with a bit of olive oil, and wrap up into a little package. Roast until fragrant, soft, and golden, about 45 minutes. Let cool until warm enough to handle.
Step 4
Squeeze garlic cloves into the bowl of a food processor. Add mayonnaise, anchovies, mustard, lemon juice and zest and process until smooth. Season with salt and pepper to taste.
Step 5
In a large bowl, add some of the dressing, and toss with greens, adding more dressing if necessary. Season with pepper and top with boquerones.
Step 6
Serve!