Farmers Market Peppery Caesar Salad
This is a variation of the classic Caesar dressing. It pairs well with pretty much any spring vegetable that can be found at your local farmers markets or among the contents of a CSA box. The greens and/or vegetables can be tossed in the dressing, or the dressing can be used as a base sauce or even as a dip for crudité. It’s easily adjusted to suit individual preferences for the consistency, acidity, cheesiness, or seasoning.
Ingredients
- 6 anchovy fillets (or 1 heaping tablespoon of anchovy paste)
- 2 cloves of garlic, roughly chopped
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 1¼ tablespoons red wine vinegar
- 1 tablespoon freshly ground black pepper
- ½ cup vegetable or neutral oil
- ¼ cup grated Parmesan
- 2 tablespoons freshly squeezed lemon juice
- One head of Romaine lettuce or a bag of farmers market greens
- Optional garnish: radishes, panko, croutons, Parmesan
Instructions
- Add anchovy fillets, garlic, and egg yolks to the bowl of a food processor and blend until you have a thick paste.
- Add Dijon, red wine vinegar, black pepper, and mix, scraping down sides with a rubber spatula.
- Very slowly drizzle in oil until emulsified. If oil is added too quickly the sauce will break, but don’t panic; it can be salvaged by adding cold water and mixing it in.
- Transfer the contents of the food processor to a bowl and stir in grated Parmesan and lemon juice. Mix well to incorporate. Adjust seasoning to taste. Dress lettuce to your liking and reserve remaining dressing for another time. Garnish salad with radishes cut into matchsticks, toasted panko or croutons, and grated Parmesan.
Notes
PHOTOGRAPH BY MARK LOADER