Make Any Vegetable More Attractive With Caesar Salad
Caesar sauce is an incredible condiment filled with all sorts of flavors: the richness of egg yolk, the umami (and salt) of anchovies and parma, the acidity of lemon, and the pungency of garlic and fresh pepper. Why then do we think of it as a simple salad dressing when it can be used to make any vegetable more appealing?
This is exactly the question that was asked and answered by Blackberry Farms Zucchini Caesar Salad (featured on Food52 ). The salad is simple: thinly sliced (or grated on a mandolin) zucchini is tossed with a little salt and pepper, then seasoned with herb caesar and garnished with frico (because cheese is croutons ). This is a brilliant template and there’s no reason why you can’t apply it to any vegetable you like. This is a great way to use zucchini, but it will work with asparagus, a bowl of cherry tomatoes, a bunch of green beans, or even shishito peppers. Just toss with the dressing and add some cheese.
The Blackberry Farms Caesar dressing recipe is practically a hybrid of a Caesar and a green goddess. Anchovies are replaced with Worcestershire sauce (which actually contains anchovies), lemon juice is replaced with sherry vinegar, and tarragon and scallions make the dishes a little greener. This is certainly an interesting caesar sauce recipe, but you can always use your favorite if you don’t want to expand.
I’m partial to the classic raw egg yolk dressing with anchovies, but I also make a pretty good vegetarian version with blue cheese instead of small canned fish . As for the cheese, I think frico is the go-to (it adds flavor and texture), but air-fried halloumi (cheese nuggets) will also have a slap, as will coarsely crumbled store-bought cheese chips.
Finally, don’t neglect roasted vegetables , especially after the hot summer months. Caesar sauce acts like a flavored frying oil, adding savory flavor and caramelization when heated in a high temperature oven. Simply toss the vegetables with just enough dressing to be lightly coated, then roast in the oven at 400℉ until they are soft in the center and browned around the edges. Finish with more parmesan and squeezed lemon.