Name: John’s Caesar Salad
Yield: Serves 4
Cuisine: American
Ingredients: ¼ cup (25 g) freshly shaved Parmesan cheese; 1 small fennel bulb, trimmed and sliced paper thin; Garlic Croutons; 2 large hearts romaine lettuce; 2 cups (40 g) tender frisée lettuce leaves, lightly packed; 2 teaspoons white wine or cider vinegar; Fine sea salt and freshly ground pepper; ½ cup (50 g) freshly grated Parmesan cheese; 6 ounces (170 g) silken tofu; ¼ cup (60 ml) vegetable stock, chicken stock, or water; 6 to 8 oil-packed anchovy fillets, drained; 1½ tablespoons olive oil; 1 tablespoon grated lemon zest; 1 tablespoon fresh lemon juice; 2 teaspoons chopped fresh garlic; 1 tablespoon Dijon mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This Caesar dressing is a bit unconventional (it uses tofu), but no one will know, I promise. It also avoids using raw egg, which the traditional dressing uses, but the anchovies give it all the flavor and umami of a classic Caesar. It’s topped with homemade croutons, which are far better than anything you’ll find in a store. You can also add cooked shellfish, such as shrimp, lobster, or scallops. Very thinly sliced watermelon radishes add a burst of bright color.