Charred Little Gems Caesar Salad Food

CAESAR'S LITTLE TOASTED GEM

Steps:

• In a large mixing bowl, whisk together the yogurt, anchovy paste, garlic, lemon juice, salt and pepper. Drizzle in 2 tablespoons olive oil while whisking. Mix in the Parmesan and taste for seasoning. Add the lettuce to the bowl with the dressing and toss well, ensuring that the leaves are coated in dressing. Transfer the salad to a serving plate. Drizzle with the remaining 2 tablespoons olive oil. Sprinkle with the toasted breadcrumbs and Parmesan to your liking. Freshly crack pepper on top. Eat and enjoy!

LITTLE GEM SALAD WITH HORSERADISH DRESSING

Steps:

• Heat 1/2 cup vegetable oil in a small saucepan over medium-high heat. Add 2 tablespoons capers (patted dry) and fry until crisp, about 2 minutes. Remove with a spoon; drain on paper towels. Toss 1 minced small shallot with 2 teaspoons lemon juice in a large bowl; let sit 10 minutes, then whisk in 1/2 cup creme fraiche, 2 tablespoons horseradish (drained), 1 teaspoon each lemon zest, Dijon mustard and kosher salt and a few grinds of pepper. Add 4 small heads Little Gem lettuce and 2 heads red endive (leaves separated), 1 cup sugar snap peas (strings removed and sliced), 6 thinly sliced radishes and 1/3 cup chopped dill; toss. Top with the fried capers.

CAESAR SALAD

Steps:

• In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
• Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

CAESAR SALAD

Steps:

• Dry out bread cubes in a low oven (325 degreesF) for 20 minutes; they should be dry but not browned. Meanwhile, mash garlic with 1/4 teaspoon salt in 2 tablespoons oil and set aside for 20 minutes. Strain oil through a sieve into a saute pan and heat over low heat. Add croutons, toss to coat and saute until they are lightly colored.
• In a large salad bowl toss romaine leaves with remaining tablespoon olive oil, until well-coated. Add lemon juice and Worcestershire sauce, break egg over salad, sprinkle with Parmesan cheese, and season with salt and pepper to taste. Toss salad, scooping leaves from the bottom and turning gently, taking care not to break them. Add croutons and serve immediately on chilled plates.

PUMPED-UP CAESAR SALAD

Steps:

• For the dressing, churn all ingredients in food processor or electric blender until smooth (or whisk in small bowl until creamy); set aside. For the salad, place romaine, croutons, and eggs in very large salad bowl, add dressing, and toss well. Add cheese curls, toss lightly, and serve.