Caesar-Style Puntarelle
A sophisticated twist on the classic Caesar salad featuring puntarelle or escarole leaves, topped with homemade anchovy dressing, toasted oregano breadcrumbs, and optional marinated white anchovies. The creamy, umami-rich dressing combines traditional Caesar ingredients with white wine vinegar for an elegant Italian-inspired dish.
Ingredients
- •½ cup coarsely torn fresh breadcrumbs
- •1 tablespoon olive oil
- •¼ teaspoon dried oregano
- •1 to taste Kosher salt
- •8 fillets oil-packed anchovy fillets
- •1 large egg yolk
- •1 small shallot
- •1 clove garlic
- •1 ounce Parmesan
- •2 tablespoons white wine vinegar
- •4½ teaspoons fresh lemon juice
- •2 teaspoons Dijon mustard
- •1 teaspoon Worcestershire sauce
- •3 dashes hot sauce
- •⅜ cup vegetable oil
- •¼ cup olive oil
- •1 to taste black pepper
- •6 cups puntarelle or escarole leaves
- •4 pieces boquerones
- •chopped (optional)
Cooking Instructions
- 1.
Preheat oven to 350°F. Toss breadcrumbs with oil and dried oregano on a rimmed baking sheet and season with salt. Toast, tossing halfway through for even browning, until golden brown, 8-10 minutes. Let cool.
10 min
- 2.
While the bread is toasting, blend anchovies, egg yolk, shallot, garlic, Parmesan, vinegar, lemon juice, mustard, Worcestershire sauce, and hot sauce in a blender until smooth. With motor running, gradually stream in both oils; blend until smooth and emulsified. Season dressing with salt and pepper.
5 min
- 3.
Toss puntarelle, boquerones (if using), and 2 Tbsp. dressing in a large bowl (reserve remaining dressing for another use); season with salt.
3 min
- 4.
Serve salad topped with breadcrumbs and more Parmesan.
2 min
- 5.
Dressing can be made 1 day ahead. Cover and chill.
