Winter Caesar Salad
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Featured Seedlings
Ingredients
- 1 head radicchio (for the salad)
- 1 head romaine (for the salad)
- 1 head bel fiore radicchio or escarole (for the salad)
- for sprinkling parmesan cheese (for the salad)
- for topping boquarones (for the salad)
- to garnish lemon wedges (for the salad)
- 1 head garlic (for the dressing)
- for drizzling extra-virgin olive oil (for the dressing)
- 1/4 c mayonnaise (for the dressing)
- 6 anchovies, finely chopped (for the dressing)
- 1 Tbsp whole grain mustard (for the dressing)
- 1 lemon, zested and juiced (for the dressing)
- to taste kosher salt and freshly ground black pepper (for the dressing)
Instructions
Step 1
Preheat the oven to 425 F.
Step 2
Prep your greens by chopping into bite-sized pieces, and washing and drying leaves in a salad spinner.
Step 3
Chop the top 1/2 -inch off of a head of garlic. Set on top of a small parchment lined piece of foil, drizzle with a bit of olive oil, and wrap up into a little package. Roast until fragrant, soft, and golden, about 45 minutes. Let cool until warm enough to handle.
Step 4
Squeeze garlic cloves into the bowl of a food processor. Add mayonnaise, anchovies, mustard, lemon juice and zest and process until smooth. Season with salt and pepper to taste.
Step 5
In a large bowl, add some of the dressing, and toss with greens, adding more dressing if necessary. Season with pepper and top with boquerones.
Step 6
Serve!