Molcajete Caesar Salad with Oil-Poached Trout

Name: Molcajete Caesar Salad with Oil-Poached Trout
Cuisine: Mexico
Ingredients: 1 tablespoon each black peppercorns and coriander seeds, dry roasted; 1 tablespoon each black peppercorns and coriander seeds, dry roasted; Kosher salt; 2 pounds (910 g) skin-on rainbow trout fillets, preferably Mt. Lassen; ½ cup (120 ml) poaching oil from the trout; ½ cup (120 ml) poaching oil from the trout; 2 quarts (2 L) oil blend of 90 percent canola oil and 10 percent olive oil (7¼ cups/1.9 L canola oil and ¾ cup/180 ml olive oil); 5 cloves garlic; 1 small shallot, cut into thirds; Grated zest and juice of 2 lemons; 2 quarts (2 L) oil blend of 90 percent canola oil and 10 percent olive oil (7¼ cups/1.9 L canola oil and ¾ cup/180 ml olive oil); 2 quarts (2 L) oil blend of 90 percent canola oil and 10 percent olive oil (7¼ cups/1.9 L canola oil and ¾ cup/180 ml olive oil); 2 quarts (2 L) oil blend of 90 percent canola oil and 10 percent olive oil (7¼ cups/1.9 L canola oil and ¾ cup/180 ml olive oil); 2 quarts (2 L) oil blend of 90 percent canola oil and 10 percent olive oil (7¼ cups/1.9 L canola oil and ¾ cup/180 ml olive oil); 1 bay leaf; 1 fresh thyme sprig; 1 bunch fresh basil; 1 árbol chile, dry roasted; Grated queso Cotija or Parmesan cheese, for finishing; 1 can (2 ounces/55 g) anchovy fillets in olive oil (optional); Minced cooked egg whites, for garnish (optional); Grated queso Cotija or Parmesan cheese, for finishing; 1 cup (240 ml) Molcajete Caesar Salad Dressing; 1 tablespoon salted butter; 1 can (2 ounces/55 g) anchovy fillets in olive oil (optional); 6 little Gem lettuces; 3 to 4 Sourdough Teleras, crusts removed and torn into bite-size pieces; 3 to 4 Sourdough Teleras, crusts removed and torn into bite-size pieces; ½ cup (50 g) crumbled queso Cotija; 2 large cloves garlic, grated or minced

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

According to the most commonly repeated account, the Caesar salad was invented in 1924 at Cardini’s restaurant in Tijuana, Mexico, by chef Caesar Cardini. For my version of this wildly popular salad, I add trout fillets from family-owned Mt. Lassen Trout & Steelhead, which farms its fish in pristine spring waters at the base of the mountain. You don’t have to use a molcajete to make your Caesar dressing, but it’s more fun than the blender method!

Ingredients

Americas
Mexico
Tijuana
Fish course
Pescatarian
Central America

Ingredients

Method