Courtesy Richard Blais

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Name: Smoked Caesar Salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian modern
Ingredients: Salad; 1/2 Cup Aioli; 2 tablespoons Lemon Juice fresh About 1/2 lemon; 4 Anchovies Drained; 1/4 teaspoon Smoked salt Or to taste; 1/4 teaspoon Smoked hickory powder Or 2 drops liquid smoke; 1/4 teaspoon Pimenton; Freshly ground pepper To taste; 2 Large Romaine hearts Or 1 pound baby kale or mixture; 1/2 Cup Toasted bread crumbs; 1 Tablespoon Capers For garnish; Parmesan cheese wedge For grating; For Aioli; 1 Large Egg; 4 cloves Garlic Finely minced; 3 tablespoons Lemon Juice fresh About 1 lemon; 1 tablespoons Dijon mustard; 1 teaspoon Cider Vinegar; 3/8 teaspoons Smoked Kosher Salt; 1/2 teaspoon Freshly Ground white pepper; 3/4 Cup Extra virgin olive oil; For Bread crumbs; 3 Cups Stale sourdough Bread Finely torn; 2 tablespoons Extra virgin olive oil; Kosher Salt To taste; Freshly ground pepper To taste; 5 cloves Garlic minced; 1/4 cup Chopped fresh herbs Use half as much if dried herbs; Fresh dill; Fresh parsley

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INGREDIENTS

Salad
1/2 Cup Aioli
2 tablespoons Lemon Juice fresh ; About 1/2 lemon
4 Anchovies ; Drained
1/4 teaspoon Smoked salt ; Or to taste
1/4 teaspoon Smoked hickory powder ; Or 2 drops liquid smoke
1/4 teaspoon Pimenton
Freshly ground pepper ; To taste
2 Large Romaine hearts ; Or 1 pound baby kale or mixture
1/2 Cup Toasted bread crumbs
1 Tablespoon Capers ; For garnish
Parmesan cheese wedge ; For grating
For Aioli
1 Large Egg
4 cloves Garlic ; Finely minced
3 tablespoons Lemon Juice fresh ; About 1 lemon
1 tablespoons Dijon mustard
1 teaspoon Cider Vinegar
3/8 teaspoons Smoked Kosher Salt
1/2 teaspoon Freshly Ground white pepper
3/4 Cup Extra virgin olive oil
For Bread crumbs
3 Cups Stale sourdough Bread ; Finely torn
2 tablespoons Extra virgin olive oil
Kosher Salt ; To taste
Freshly ground pepper ; To taste
5 cloves Garlic ; minced
1/4 cup Chopped fresh herbs ; Use half as much if dried herbs
Fresh dill
Fresh parsley
Fresh Thyme
Fresh rosemary
Fresh sage

Servings

INSTRUCTIONS

For the salad:

1. Put the aïoli, lemon juice, anchovies, salt, Hickory powder, pimenton, and pepper into a blender and blend until smooth.

2. Put the greens in a large bowl, pour the dressing over the top, and toss until evenly coated.

3. To serve, divide the greens among the plates and season generously with pepper. Sprinkle breadcrumbs and capers over the greens, and grate fresh Parmesan over the salad at the table.

For the Aioli:

1. Fill a small sauce pan with 3 inches of water and bring to a boil over medium heat. With a slotted spoon, lower the egg into the water and boil for six minutes. Remove the egg and put it in a small bowl of cold water until cool enough to handle. Peel the egg.

2. Put the egg, garlic, lemon juice, Dijon, vinegar, salt, and white pepper into a blender and purée on low speed. With the blender running, add the oil in a steady slow stream, blending until emulsified and thickened. Blend on high speed for about a minute. May transfer to an airtight container and store in the refrigerator up to three days.

For the toasted breadcrumbs:

1. Preheat the oven to 300°F. Scatter the torn bread on a baking sheet and toss with enough olive oil to lightly moisten but not saturate, about 1 tablespoon. Season well with salt and pepper, scatter the herbs over the bread, toss well and spread out. Bake until the bread is dried and beginning to turn golden, about 10 minutes. Remove from the oven.

2. Meanwhile, heat 1 tablespoon oil in a small skillet over medium heat. Add the garlic and cook until softened, about five minutes. Add the garlic and oil to the breadcrumbs, toss to combine, and spread out. Return the crumbs to the oven and bake until golden brown, 6 to 8 minutes. Cool the breadcrumbs completely on the baking sheet (they can then be crushed finer with your hands if you'd like)

3. Store the crumbs in an air tight container at room temperature for up to two weeks.

NOTES

Alert editor

Smoked Caesar Salad

Salad 
1/2 Cup Aioli 
2 tablespoons Lemon Juice fresh About 1/2 lemon
4  Anchovies Drained
1/4 teaspoon Smoked salt Or to taste
1/4 teaspoon Smoked hickory powder Or 2 drops liquid smoke
1/4 teaspoon Pimenton 
  Freshly ground pepper To taste
2 Large Romaine hearts Or 1 pound baby kale or mixture 
1/2 Cup Toasted bread crumbs 
1 Tablespoon  Capers For garnish
  Parmesan cheese wedge For grating
  For Aioli 
1 Large Egg 
4 cloves Garlic Finely minced 
3 tablespoons Lemon Juice fresh About 1 lemon
1 tablespoons Dijon mustard 
1 teaspoon Cider Vinegar 
3/8 teaspoons Smoked Kosher Salt 
1/2 teaspoon Freshly Ground white pepper 
3/4 Cup Extra virgin olive oil 
  For Bread crumbs 
3 Cups Stale sourdough Bread  Finely torn
2 tablespoons Extra virgin olive oil 
  Kosher Salt To taste
  Freshly ground pepper To taste
5 cloves Garlic minced
1/4 cup Chopped fresh herbs Use half as much if dried herbs
  Fresh dill 
  Fresh parsley 
  Fresh Thyme 
  Fresh rosemary 
  Fresh sage

For the salad: 
1.  Put the aïoli, lemon juice, anchovies, salt, Hickory powder, pimenton, and pepper into a blender and blend until smooth.
2.  Put the greens in a large bowl, pour the dressing over the top, and toss until evenly coated.
3.  To serve, divide the greens among the plates and season generously with pepper. Sprinkle breadcrumbs and capers over the greens, and grate fresh Parmesan over the salad at the table.

For the Aioli:
1.  Fill a small sauce pan with 3 inches of water and bring to a boil over medium heat. With a slotted spoon, lower the egg into the water and boil for six minutes.  Remove the egg and put it in a small bowl of cold water until cool enough to handle. Peel the egg.
2.  Put the egg, garlic, lemon juice, Dijon, vinegar, salt, and white pepper into a blender and purée on low speed. With the blender running, add the oil in a steady slow stream, blending until emulsified and thickened.  Blend on high speed for about a minute. May transfer to an airtight container and store in the refrigerator up to three days.

For the toasted breadcrumbs:
1.  Preheat the oven to 300°F. Scatter the torn bread on a baking sheet and toss with enough olive oil to lightly moisten but not saturate, about 1 tablespoon. Season well with salt and pepper, scatter the herbs over the bread, toss well and spread out. Bake until the bread is dried and beginning to turn golden, about 10 minutes. Remove from the oven.
2.  Meanwhile, heat 1 tablespoon oil in a small skillet over medium heat. Add the garlic and cook until softened, about five minutes. Add the garlic and oil to the breadcrumbs, toss to combine, and spread out. Return the crumbs to the oven and bake until golden brown, 6 to 8 minutes. Cool the breadcrumbs completely on the baking sheet (they can then be crushed finer with your hands if you'd like)
3.  Store the crumbs in an air tight container at room temperature for up to two weeks.

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Nutrition

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Serving Size: 1 Serving (171g)
Recipe Makes: 4 Servings

Calories: 532
Calories from Fat: 256 (48%)

Amt Per Serving		% DV

	Total Fat 28.5g	38 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 18g
	Polyunsanturated Fat 4.4g
Cholesterol 57mg		18 %
Sodium 1483.2mg		51 %
Potassium 274.7mg		7 %
Total Carbohydrate 55.6g		16 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 51.3g
Protein 14.3g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 532

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