Tsubaki Caesar Salad
Thomas J. Story
Los Angeles restaurant Tsubaki’s take on the Caesar salad is upgraded with a mix of romaine and Salanova lettuces and an umami-rich dressing of Kewpie mayonnaise, miso, and ponzu. Panko breadcrumbs stand in for the traditional croutons.
How to Make It
1
Prepare the Lettuce: Quarter romaine and Salanova lettuces lengthwise. Then slice the long pieces crosswise. You want manageable, bite-sized pieces.
2
Make the Dressing: In a blender, combine the garlic, shallot, Kewpie mayonnaise, Dijon mustard, miso, ponzu, and fish sauce. Blend until smooth. Transfer the mixture to a bowl and whisk in the Parmigiano Reggiano, dark sesame oil, and extra virgin olive oil until well-combined.
3
Prepare the Panko: Heat the neutral oil in a pot over medium heat until it reaches a temperature of 350°F (check with an instant-read thermometer). Add the panko crumbs, stirring often until they turn golden brown. Drain the panko into a colander over a bowl. Transfer panko to a tray lined with paper towels. Microplane the garlic cloves over the hot panko and season with salt.
4
Assemble the Salad: Toss the greens with a generous amount of dressing. Garnish with fried panko, shredded nori, and bonito threads.
Ingredients
2 heads romaine lettuce, chopped
1 head Salanova lettuce, chopped
For the Dressing
3 cloves garlic
1 medium shallot
⅓ cup Kewpie mayonnaise
1 tbsp Dijon mustard
⅓ cup white miso
⅓ cup ponzu
1 tbsp fish sauce
1 cup Parmigiano Reggiano, microplaned or finely grated
1 tbsp dark sesame oil
¼ cup extra virgin olive oil
For the Fried Panko
1 pint neutral oil (such as grapeseed)
1 pint coarse Panko breadcrumbs
2 garlic cloves, microplaned or finely grated
salt
For the Garnish
shredded nori
bonito threads
Directions
1
Prepare the Lettuce: Quarter romaine and Salanova lettuces lengthwise. Then slice the long pieces crosswise. You want manageable, bite-sized pieces.
2
Make the Dressing: In a blender, combine the garlic, shallot, Kewpie mayonnaise, Dijon mustard, miso, ponzu, and fish sauce. Blend until smooth. Transfer the mixture to a bowl and whisk in the Parmigiano Reggiano, dark sesame oil, and extra virgin olive oil until well-combined.
3
Prepare the Panko: Heat the neutral oil in a pot over medium heat until it reaches a temperature of 350°F (check with an instant-read thermometer). Add the panko crumbs, stirring often until they turn golden brown. Drain the panko into a colander over a bowl. Transfer panko to a tray lined with paper towels. Microplane the garlic cloves over the hot panko and season with salt.
4
Assemble the Salad: Toss the greens with a generous amount of dressing. Garnish with fried panko, shredded nori, and bonito threads.
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