Charred Caesar Salad
courtesy Peninsula Beverly Hills
This delicious charred Caesar salad from the Peninsula Beverly Hills is roasty and toasty in the very best way. Dressed with a pepper anchovy dressing and topped with croutons, it’s a perfect indulgent lunch or stay-at-home date night dish.
How to Make It
1
Pre-heat oven to 400°F.
2
Cut the Brussels sprouts into quarters. Toss liberally in olive oil and salt. Roast until crispy, soft, and dark brown in spots, about 30 minutes.
3
Toss kale lightly in olive oil and bake slowly in a single layer on a sheet tray in a 300°F oven until crispy, about 30 minutes. Resist the urge to pile on kale as it can result in a soggy "chip."
4
Set Brussels sprouts and kale aside to cool.
5
To make dressing: Blend garlic, anchovy, and half and half together in blender until smooth. Add vinegar, Dijon, lemon juice, and lemon zest. Add yolk. While blender is on low, slowly add the olive oil. To finish add Tabasco, Worcestershire, Parmesan, and cracked pepper.
6
In a large bowl, place romaine, roasted Brussels sprouts, crispy kale, shredded Parmesan, and croutons and toss with dressing. Garnish with shaved Parmesan. Finish with a drizzle of olive oil to really drive the flavor home.
Ingredients
Crispy Brussels Sprouts
1 lb Brussels sprouts
1 bunch kale, stems removed, washed, and thoroughly dried
3 heads romaine hearts, chopped
4 oz Parmesan, shredded
4 oz Parmesan, shaved
½ cup croutons
Peppercorn-White Anchovy Dressing
1 tbsp red wine vinegar
1 lemon, juice and zest
2 tbsp half and half
1 cup Dijon mustard
2 oil-packed anchovy filets
1 garlic clove
1 egg yolk
½ cup parmesan
1 cup olive oil
1 tsp Worcestershire sauce
3 dashes Tabasco
cracked pepper to taste
Directions
1
Pre-heat oven to 400°F.
2
Cut the Brussels sprouts into quarters. Toss liberally in olive oil and salt. Roast until crispy, soft, and dark brown in spots, about 30 minutes.
3
Toss kale lightly in olive oil and bake slowly in a single layer on a sheet tray in a 300°F oven until crispy, about 30 minutes. Resist the urge to pile on kale as it can result in a soggy "chip."
4
Set Brussels sprouts and kale aside to cool.
5
To make dressing: Blend garlic, anchovy, and half and half together in blender until smooth. Add vinegar, Dijon, lemon juice, and lemon zest. Add yolk. While blender is on low, slowly add the olive oil. To finish add Tabasco, Worcestershire, Parmesan, and cracked pepper.
6
In a large bowl, place romaine, roasted Brussels sprouts, crispy kale, shredded Parmesan, and croutons and toss with dressing. Garnish with shaved Parmesan. Finish with a drizzle of olive oil to really drive the flavor home.
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