Recipes

Caesar Salad with Celery Root and Chili Breadcrumb

By: The Local Palate

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Try out an innovative take on a timeless classic from Joe Cash, chef-owner of Michelin-starred restaurant Scoundrel. This bold, texture-forward take on a traditional Caesar salad is a refreshing side dish option. The grilled celery root brings a mild sweetness, while the Calabrian chile breadcrumbs bring some fire to the mix.

recipe

yields

Serves 8

Ingredients

3 heads Romaine lettuce
1 medium celery root
Olive oil
Salt
½ cup panko breadcrumbs
2 garlic cloves, crushed
1-2 teaspoons Calabrian chile paste
½-¾ cup Caesar Dressing (recipe follows)
Lots of microplaned Parmesan cheese

For the Caesar Salad dressing:

Makes about 1 cup
8 anchovy filets, finely chopped
1 garlic clove, microplaned
1 tablespoon red wine vinegar
3 dashes Worcestershire sauce
1 cup Duke’s Mayo
1 tablespoon dijon mustard
10 cracks coarsely ground pepper
3 tablespoons finely grated Parmesan cheese
2 teaspoons lemon juice
In a mixing bowl, stir together all ingredients until fully combined.

Special Equipment: Mandoline, grill basket

steps

Chop romaine: Remove larger green leaves from outside of each head of lettuce as well as
the green tips; reserve for another use. Make one long cut down the center of the romaine heart,
and then from the top cut into 1.5-inch slices until you get to the stem. (Discard stem.)
Grill celery root: Preheat grill to medium-high. Peel celery root and use a mandoline to slice into paper-thin pieces. Dress lightly with oil and salt and grill in a grill basket (you may have to do this in batches) until softened and slightly charred. Chill and reserve.
Make chili breadcrumbs: Cover base of a medium sauté pan with olive oil and add
breadcrumbs and garlic. Toast to a light golden brown, tossing to ensure even heat, then strain off
oil and place breadcrumbs on a paper towel-lined cooling rack to drain. Once drained, remove
garlic and stir together with Calabrian chili paste.
Assemble salad: To a large serving bowl add sliced Romaine, Caesar dressing, and celery root
slices and mix well, making sure all leaves are nicely coated. Distribute evenly among 8 chilled
plates and top each with 1 tablespoon of chili breadcrumbs and as much grated Parmesan as you
like.