Caesar salad is one of my favorite things– not the limp pieces of lettuce overdressed with garlic powder and parmesan laced mayonnaise, but a real caesar salad, made with anchovies, garlic, olive oil and raw egg. This summer, I’ve been replacing the traditional romaine lettuce with kale, which Sam and I have growing in our tomato teepee garden.
The other night, Sam suggested that we do a nicoise salad, which is also delicious– green beans, tomatoes, hard boiled egg, and tuna with a vinaigrette. But I had a half loaf of leftover baguette that I’d earmarked for caesar salad croutons– I was craving the crunchy anchovy and oil coated bread cubes. And so, Caesoice salad was born! I added green beans, fresh tomato slices, hard-cooked egg slices, grilled tuna and some avocado (just because avocados are delicious) to a bed of kale, dressed it all with an olive oil-anchovy-garlic-lemon-egg emulsification and topped it off with homemade croutons, to create a hearty dinner salad.
These are easiest to make if you use pan that can go directly from the stovetop to oven. But, you can also transfer them to a cookie sheet or aluminum foil.
- Half a stale baguette, cubed
- 4-5 anchovy fillets
- 3-4 garlic cloves, smashed and minced
- Olive oil
Preheat oven to 375. Generously coat a skillet with olive oil and place on medium heat. Add garlic and anchovies to the oil while it’s still cool. Adjust the heat as needed so that garlic doesn’t burn. When the anchovies begin to melt, add the cubes of bread. Let them soak in the oil mixture, and then flip each piece so that the other side takes in the oil mixture as well. Toss so that they are all coated, and then transfer to oven for 7-10 minutes, or until toasted. Remove from oven and reserve for salad.
- Steamed green beans
- Kale, rinsed and chopped
- 1 tomato, sliced
- 2 hard-boiled eggs, sliced
- Seared tuna, sliced (can substitute tuna in oil, but fresh is much better)
- 1 avocado, sliced (optional)
A nicoise salad is a composed salad, meaning that the ingredients are all arranged on the plate, but for the caesoise, I tossed all of the above items together.
You can make this in a blender or food processor. For some reason, I find it comes out a bit better in the blender.
- 1 garlic clove, smashed
- 3-4 anchovy fillets
- 2 egg yolks
- Juice of one large lemon
- 1 tablespoon water
- 1/3-1/2 cup olive oil
Blend the garlic, anchovies, egg yolks lemon juice and water about 30 seconds or until smooth. As the blender runs, slowly add the olive oil, and blend until it reaches the right consistency. Don’t over blend, or the mixture will separate.
Toss the salad with the dressing. Top with croutons. Add fresh cracked pepper to taste and enjoy!