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Springiest Caesar & a Debut Event Not to Be Missed
Steps
- Make the dressing: Combine the mustard, vinegar, anchovies, egg, field garlic stems, black pepper, and olive oil in a small capacity blender vessel. Blend on medium-high until uniform and emulsified. The dressing will look pastel lime and should feel velvety. Refrigerate for at least 20 minutes to allow it to thicken.
- Make the crispy breadcrumbs: In a small skillet set over medium heat, add the olive oil. When the oil becomes a sheen on the pan surface, add the crumbs and thoroughly stir them, absorbing the oil. The crumbs should feel slightly moist as they crisp. Add another drizzle of oil as needed. After 1 minute, stir often as they begin to brown. Add the salt red pepper flakes once the crumbs are golden, and cook for another 30 seconds or so, bringing the crumbs to a deeply golden color. Transfer breadcrumbs to a small bowl and stir in the parsley.
- Trim the base and coarsely chop the romaine. Transfer to a large mixing bowl. Add most of the dressing, and toss thoroughly to coat. Either serve straight from the bowl, or transfer to a platter. Generously sprinkle with crispy breadcrumbs, bringing the rest to the table. Shave Parm over all, finish with a few more grinds of black pepper, and rejoice in spring.
Originally published at catbirdcottage.substack.com. Reproduced for personal collection.
