Oregon Home | 69 Miso Caesar Salad (Serves 4) Ingredients: • 2 heads romaine lettuce, washed and cut into bite-size pieces • 1/2 C grated Parmesan cheese • Miso Caesar dressing (recipe follows) • Herbed croutons (recipe follows) Preparation: Wash and dry lettuce. Using a large mixing bowl, combine the lettuce with the parmesan cheese and toss to incorporate. Drizzle on the miso Caesar dressing until it is dressed to your liking. Toss the salad and top with the herbed croutons. Ingredients: • 1 egg yolk • 1 T Dijon mustard • .75 oz yellow miso paste • 1 t lemon juice • 1/4 C red wine vinegar • 1 t tamari • 1 t minced garlic • 1 t Frank’s Hot Sauce • .75 oz grated Parmesan cheese Herbed Croutons Ingredients: • 1 loaf Ken’s Artisan Blonde Sourdough bread • 3/4 C extra virgin olive oil • 1 T salt • 1 T pepper, coarsely ground • 1/2 T red chili flakes • 2 T rosemary, chopped • Zest of 2 lemons Preparation: Remove the crust from the bread with a bread knife. Cut the loaf into long rectangular strips 1x1 inch. After the bread is cut into strips, tear by hand into bite-size pieces that are roughly a 1-inch cube. Heat the olive oil in a medium pot with high sides over high heat. When the oil just starts to smoke, add in the torn croutons and quickly stir with a wooden spoon. Toast the croutons over high heat until they are nicely caramelized and dark golden brown, adding a drizzle more olive oil if needed. When the croutons are caramelized, turn off the heat and immediately add the salt, pepper, chili flakes, rosemary and lemon zest. The pan will still be very hot, and we don’t want to burn the spices, so quickly stir with the wooden spoon to evenly distribute the seasonings. Then pour the croutons out of the pan onto a baking sheet to cool. • 1 t salt • 1 t ground black pepper • 1 T capers • 1 C extra virgin olive oil Preparation: Blend everything but the olive oil until smooth. Slowly emulsify in the oil. Taste and adjust seasoning to your liking. Miso Caesar Dressing (Yields 1 pt)
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