Next Door Caesar Salad

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 salad) contains 470 calories, 17 g carbohydrate, (2 g fiber), 12 g protein, 40 g fat, (8 g saturated fat), 95 mg cholesterol, and 870 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 470
  • Servings: 8
  • Active Time: 1 hour, 10 minutes
  • Total Time to Make: 1 hour, 10 minutes

Ingredients

Dressing
Salad & Toppings

You'll Need

Blender, mandoline slicer, 3 shallow bowls, large bowl; deep fryer or saucepan with thermometer

Directions

  1. Make dressing: Combine olive oils and vegetable oil in one container; set aside. Add egg yolk, garlic, 1-2 anchovies, Dijon mustard, dried mustard, lemon juice, wine vinegar, Worcestershire, cracked black pepper, Kosher salt, and Asiago cheese to blender. Blend thoroughly but briefly so ingredients are not heated. While blender is running, begin incorporating the oil mixture in a thin, steady stream. Check the seasoning and add salt and pepper to taste if needed. Set dressing aside.
     
  2. Pickle onions: Combine distilled white vinegar and water in bowl; season with fine sea salt. Submerge sliced onion in liquid; marinate 10-15 min while you continue with rest of recipe.
     
  3. Season shucked oysters with fine sea salt. Place flour, eggs, and panko in individual shallow bowls. Dust oysters with flour, then dip in egg, and coat with panko. (Extra large oysters can be halved prior to breading.) Add oysters to 375-degree heated vegetable oil; deep fry about 1 1/2 min until golden-brown and crispy. Drain on paper towels. Season lightly with fine sea salt. Set aside.
       
  4. Prep greens: Trim 1 1/2 inches off stem end of lettuce head. Submerge greens in large bowl containing enough water to float the greens. Agitate greens gently to clean them. Transfer greens to clean paper towel and pat gently to dry. Gather half the greens into loosely formed bundle that resembles original head of lettuce. Repeat with remaining greens. Set aside. Repeat with remaining lettuce heads. 
     
  5. Swoosh some dressing on serving plates. Add about 1/4 cup of dressing and one lettuce "bundle" to large bowl; coat leaves generously with dressing; form back into loose bundle. Wrap 1 cucumber ribbon around center of bundle. Center on serving plate, seam side-down. Repeat with remaining lettuce bundles. Garnish each salad with 2 oysters, a few pickled onions, an "X" of anchovies, 2 roasted tomatoes, and cheese shavings.   
     

 

Chef Tips
  • Caesar dressing can be kept up to 5 days in refrigerator.
  • White anchovies are preferred; they contain much less salt than traditional anchovies.
  • Oysters can be prepped a day in advance and refrigerated until ready to deep-fry.
  • Place root end of onion in palm of hand when slicing on mandoline to keep slices intact.
  • Lettuce can be prepped a day in advance; cover with damp towel and refrigerate.

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