Bayona Caesar with Arugula

Name: Bayona Caesar with Arugula
Yield: makes 4 salads, with dressing to spare for the next few days
Ingredients: 1 head romaine lettuce, leaves cut in half lengthwise and then into bite-sized pieces; 1 bunch arugula, washed and stemmed (tear into pieces if leaves are large); 4 anchovy fillets, finely chopped; 1/2 cup Classic Croutons (p. 88); Shaved Grana Padano or Parmesan cheese, as desired; 1/2 recipe Bayona Caesar Dressing (about 3/4 cup); 1 raw or coddled egg yolk, optional; 2 tablespoons Dijon mustard; 1/4 cup red wine vinegar; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated lemon zest; 1 teaspoon Worcestershire sauce; 1/2 teaspoon Tabasco sauce; 2 tablespoons minced shallots; 3 garlic cloves, minced; 1 cup pure olive oil; 1/4 cup extra-virgin olive oil; Salt and pepper; (makes 1 1/2 cups, enough for about 8 salads)

December 14, 2011

Caesar salads may be ubiquitous on menus of all stripes, but a truly memorable one can be hard to find. Our version is unique because it pairs the usual romaine with arugula, which adds a peppery bite. I omit the anchovies from the dressing in favor of tossing them with the salad because I like the texture and the intense bites of salty flavor. Feel free to make this salad more substantial (and savory) with the addition of grilled chicken, shrimp, or even fried oysters. Adding a raw egg yolk to the dressing is optional, but it will create a richer, more stable body.

Cooks' Note

If you would prefer to have the anchovies pureed in the dressing (as opposed to chopped in the salad), simply add the 4 fillets listed with the salad ingredients to the blender instead (or whisk them into the dressing).

Recipe notes

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