This is a loose recipe, more of an idea for a spicy version of Caesar Salad. Shoot for half Romaine lettuce and half mustard greens, but really use what you would like. You may make a true Caesar dressing or, if pinched for time, cheat a little and use a couple of tablespoons mayonnaise instead of the partially cooked egg, as we do below. The dressing will be a little bit creamier.
2 tablespoons mayonnaise
2 cloves garlic, minced
2 or 3 anchovies packed in olive oil or 1 teaspoon anchovy paste
1 teaspoon Dijon style mustard
Sea salt to taste, try Black Cyprus for color or Cornish for a nice crunch
Freshly ground black pepper to taste
1/3 cup lemon juice
1 cup olive oil
Small head of Romaine lettuce, washed, dried, and torn into pieces
A god size bunch of mustard greens (however much you have or want), washed, dried, and torn into pieces
Large handful of crouton or more if desired, store-bought or homemade
1/2 cup or so of grated Parmesan cheese
Place the mayonnaise, garlic, anchovies, mustard, a pinch of sea salt, and some black pepper in a bowl and whisk to combine. Slowly add the lemon juice, whisking all the while, to blend. Continue whisking and add the olive oil in a steady stream. Set the dressing aside for 10 minutes or so to allow the flavors to blend. Taste the dressing and add more olive oil if the dressing seems too tart. Add more sea salt or pepper if needed and set the dressing aside.
When ready to serve, place Romaine, mizuna, crouton, and Parmesan in a bowl. Give the dressing a good whisk to smooth it out if it has separated and pour about half over the greens. Toss to coat the greens and taste the salad. Add more dressing if you like.
Serve with chicken, salmon, shrimp, steak tips, or avocado wedges.
Recipe and Photograph Copyright Deirdre Davis 2016
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