The best Caesar Salad you will ever eat, if you like garlic and spice. What makes it over the top are some secret specialty ingredients, such as Togarashi and White Anchovies! Read on and we’ll tell you all about them…ENJOY!
To prepare the dressing, place the anchovies, garlic, egg yolks, mustard, vinegar, lemon juice, Worcestershire sauce, Tabasco sauce, pepper, and Parmigiano Reggiano cheese in a blender or food processor and puree.
With the machine running, add the oil in a steady stream and blend until the mixture no longer separates when allowed to stand for several minutes.
If adding croutons, cut bread into cubes and toast in the oven or on the stove top with a drizzle of olive oil. To plate, spread a spoonful or two of dressing on a plate and top with half a romaine heart, you may also cut each half in half again or in even smaller pieces and place on top of the dressing. Drizzle a bit more dressing over the salad.
Garnish with a sprinkle of Shichimi Togarashi, cracked pepper, shaved or grated Parmigiano Reggiano, a couple of white anchovy filets (optional) and a lemon wedge.
Shichimi togarashi (“seven flavor chili pepper”), also known as nana-iro togarashi or simply shichimi, is a common Japanese spice mixture containing seven ingredients. Wikipedia.
A typical blend may contain: coarsely ground red chili pepper (the main ingredient), ground sansho, roasted orange peel, black sesame seed, white sesame seed, hemp seed, ground ginger, nori or aonori.
White Anchovies also called a boquerone, is a type of fresh fish usually cured in oil and white vinegar. Popular in Spanish cuisine as a tapas, white anchovies can be used in a variety of dishes, including salad dressing and as pizza toppings. The only difference between white anchovies and canned anchovies is the way they are packaged. I find white anchovies have a gentler taste and are similar in flavor to a pickled herring. Very worth it, if you can find them.
Yield: 6 1x
Ingredients
- 6–8 Anchovy fillets, or to taste
- 5 Cloves garlic
- 2 Egg yolks
- 2 teaspoon Dijon mustard
- 1 Tablespoon Red wine vinegar
- 1/2 Large Lemon, juiced (approx 3 TB)
- 1 teaspoon Worcestershire sauce
- 4 dashes of Tabasco sauce, or to taste
- 1/2 teaspoon freshly cracked pepper
- salt to taste
- 2 Tablespoons Grated or shaved, Parmigiano-Reggiano cheese
- 1/2 Cup Extra virgin olive oil, plus a drizzle for croutons
Greens & Garnish
- 3 stalks of hearts of Romaine, cut in half once lengthwise
- 1/4 Cup Shaved or Grated Parmigiano-Reggiano
- Cubed bread for croutons
- 1 teaspoon of Shichimi togarashi
- White Anchovy Filets-(optional but so amazing)
- Lemon Wedges
Instructions
- To prepare the dressing, place the anchovies, garlic, egg yolks, mustard, vinegar, lemon juice, Worcestershire sauce, Tabasco sauce, pepper, and Parmigiano Reggiano cheese in a blender or food processor and puree.
- With the machine running, add the oil in a steady stream and blend until the mixture no longer separates when allowed to stand for several minutes.
- If adding croutons, cut bread into cubes and toast in the oven or on the stove top with a drizzle of olive oil.
- To plate, spread a spoonful or two of dressing on a plate and top with half a romaine heart, you may also cut each half in half again or in even smaller pieces and place on top of the dressing. Drizzle a bit more dressing over the salad.
- Garnish with a sprinkle of Shichimi Togarashi, cracked pepper, shaved or grated Parmigiano Reggiano, a couple of white anchovy filets (shown above) and a lemon wedge.
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