Fancy Caesar Salad with Mullet Bottarga
Time: 40 minutes
Few dishes are as timeless and universally loved as a classic tableside Caesar salad. For an elevated take on the iconic favorite, try this recipe featuring fresh anchovies, homemade croutons, jammy eggs, and the savory finishing touch of freshly grated mullet bottarga.
INGREDIENTS
Yield: 2 servings
- 1 head of lettuce
- 2 tbsp fresh parmesan
- 1 tbsp Dijon mustard
- 2 egg yolks
- 3–4 anchovy fillets
- ½ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- ½ loaf sourdough
- 2 tbsp salted butter
- ½ cup olive oil
- 2 cloves chopped garlic
- Salt
- 2 eggs
- Mullet bottarga
PREPARATION
Step 1
Preheat the oven to 375°F.
Step 2
Slice the sourdough into your desired crouton pieces.
Step 3
Toss the sourdough with melted butter and olive oil until evenly coated.
Step 4
Spread the croutons evenly on a foil-lined sheet pan.
Step 5
Season with garlic and salt, then bake until golden brown and crisp, about 15 minutes.
Step 6
Bring a pot of water to a boil for the jammy eggs.
Step 7
Carefully lower the eggs into the boiling water and cook for 6½ minutes.
Step 8
Transfer the eggs immediately to an ice bath to stop the cooking and cool completely. Peel once cool to the touch.
Step 9
Wash, dry, and chop the lettuce to your preferred size.
Step 10
In a separate bowl, whisk together Dijon mustard, egg yolk, anchovies, olive oil, lemon juice, Worcestershire sauce, and black pepper until smooth and emulsified.
Step 11
Dress the lettuce to your liking, adding extra parmesan or anchovies for garnish if desired.
Step 12
Finish with the homemade croutons, halved jammy eggs, and a generous grating of mullet bottarga.
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