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Crunchy Caesar Salad
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"Gabrielle Pellerin's take on a classic caesar salad features our Porcini Umami Rub, which gives this rich, creamy dressing tons of earthy depth. Serves 2-3. Recipe & photo provided by Chef Gabrielle. Thank you Chef Gabrielle for sharing this delicious caesar salad recipe!"
Nut-Free
KANEL KITCHEN FAVORITE
What you'll need
- 1 head of romaine lettuce, torn into pieces
- 1/2 radicchio, thinly sliced
- 1 branch of celery, thinly sliced
- 4 branches parsley, chopped
- 2 branches dill, chopped
- 2 slices of bread, cut into cubes
- 30-40g blue cheese, crumbled
- 2-3 fillet of anchovies (from a tin) chopped
- 1 clove of garlic, grated
- 1/4 cup mayonnaise
- 1/4 cup sour cream or plain yogurt
- 1/2-1 Tbsp Porcini Umami
- 1 lemon, zest and juice
- 2-3 Tbsp water
- 1/3 cup Grana Padano, grated
Preparation
1. Mix the anchovies with the mayonnaise, sour cream, garlic, spices, lemon, water and Grana Padano.
This is your Ceasar sauce. Add salt and pepper to taste.
2. Heat a drizzle of oil in a pan over medium high heat.
3. Toast your bread cubes for about 4-5 minutes until golden and crispy. Remove from the pan and season with some salt.
4. Mix the lettuces, celery, herbs and croutons together in a bowl.
5. Garnish with the sauce, blue cheese and some black pepper. Add some more lemon juice to taste.
This is your Ceasar sauce. Add salt and pepper to taste.
2. Heat a drizzle of oil in a pan over medium high heat.
3. Toast your bread cubes for about 4-5 minutes until golden and crispy. Remove from the pan and season with some salt.
4. Mix the lettuces, celery, herbs and croutons together in a bowl.
5. Garnish with the sauce, blue cheese and some black pepper. Add some more lemon juice to taste.