Charred Barsica Ceaser Salad

Today I want to share with you a recipe for incredible homemade Caesar salad dressing. I know you can easily buy the bottled stuff, but if you’re never had Caesar dressing from scratch you are REALLY missing out!
 
This robust dressing can be used in so many different applications, but our favorite is in a “brassica” salad—a twist on the usual romaine. Brassica is the genus of plants in the mustard family that include locally grown produce like kale, collards, Brussels sprouts, cauliflower, and cabbage. All of these wonderful and great substitutes or additions the standard Romaine lettuce! 

We know that Brussels sprouts can get a bad rap, but we’re asking you to give them another chance in this recipe! When fresh and properly prepared they are just as yummy as any other green that you'll find in your winter Farm Boxes. The most import part here is that you roast the sprouts until they are charred, giving a sweet carmelized flavor to your dish.

If you’ve never made dressing beyond the usual oil-and-vinegar combo, don’t worry. This recipe is super easy to follow and quick to make, though it does require just a little skill. Here are two tips from Chef Joshua to get you going:

1. Measure out all your ingredients first and get organized before you go straight to work. This is a basic principle for any good sauce work.
2. When emulsifying a dressing or vinaigrette, it is super important to make sure the oil or fat is being drizzled in a slow, steady pace. This will prevent the sauce from “breaking.” If the dressing looks like it’s getting too thick, or if you would like to thin it out a bit, you can drizzle in a little warm water.

 
Classic Caesar Dressing
yields 1 quart
 
Ingredients
2 egg yolks
4 anchovy fillets
½ - 1 shallot, diced
½ -1 garlic clove, depends on your preference
2 ½ tablespoons Dijon mustard
2 ounces red wine vinegar
1 ½ cups canola or grapeseed oil
1 cup Parmesan cheese, grated
1 tablespoon Worcestershire sauce
1 fresh lemon, juiced
Salt and freshly ground black pepper, to taste

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This dish is great warm or cold and comes to us from Chef Joshua Day, who says, “This is one of my favorite original recipes I used in a restaurant up north. It just made sense during fall, and if you can find some arugula or broccoli flowers, they make a stellar garnish.

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You’ve got this. Give it a whirl and share the results of your kitchen witchery on our Facebook page!