Waste-nothing Riff on Caesar Salad

(serves 4-6)

Head of Frisée (option to use the more traditional Romaine)

12-15 Brussels sprouts (optional)

Can of anchovies in olive oil, you’ll use 2-3 whole anchovies, or more, to taste (again, if you don’t like anchovies, omit)

Optional: Leftover roasted chicken or poached, broiled or pan-sautéed salmon (if using pan-sautéed salmon, I recommend removing the skin after cooking and returning it to the sauté pan with some extra oil and crisping it, then cutting it in to small pcs and tossing w/your salad)

For the dressing:

2 eggs (you’ll use the yolks for the dressing)

Large clove of garlic, or more, to taste

1 tsp coarse sea salt or Kosher salt, if you are using a Molcajete

Juice of ½ a lemon, or more, to taste

Olive oil from the can of anchovies (if you don’t like anchovies, omit)

3 oz. EVO (or 1/4 cup if you are not using the oil from the anchovies)

1 tsp. mustard

½ tsp. Worcestershire sauce

Parmesan cheese, about 2-3 tablespoons plus more for topping salad (use quality parmesan, preferably Parmigiano Reggiano)

Salt to taste (if needed)

Croutons

Black pepper to taste

Put the eggs up to boil. As soon as they come to a boil, remove from the fire and plunge into cold water. Reserve eggs. If you have cooked your eggs perfectly, they will be just short of soft-boiled. The yolks will go into the dressing. The whites should be firm enough to toss into your salad.

Tear Frisée (or Romaine), never cut your lettuce when making a salad. Using a paring knife and your fingers, remove the leaves/layers from the Brussels sprouts, trying to keep them as whole as possible. As you remove the outer layers, this will get more difficult. That’s when the paring knife comes in; cut thin “slices” as you work your way towards the core of each sprout. When you get to the really light yellow/white part, stop and reserve the rest for pickling. Separate and cut up the anchovies. Tear the chicken into bite-sized pieces if using. Reserve the bones to make broth. Add cooked egg whites. Combine all of this in your salad bowl.

To prepare your dressing using a molcajete: Begin by added the sea salt, peel the clove of garlic and use the pestle to create a salt-garlic paste. Work well to work all bits of garlic into the paste .Next, add your egg yolks and use a whisk to mix them with the garlic paste. Next add juice of half a lemon, reserving the other half. Now add your olive oils, mustard and Worcestershire sauce and whisk again, mixing well to create an emulsion. Grate 2 tablespoons of Parmesan into the molcajete and blend well.

To prepare your dressing using a molcajete a blender: add all the above ingredients and blend well but do not purée.

Check the texture (should be like a thin pancake batter) and taste. Add any of the following as needed: more lemon juice for flavor, more olive oil if the dressing is too thick (after added more lemon juice if you added any) and more Parmesan if the dressing is too thin (again, after lemon juice). Taste and add salt your liking. Be sure to go light on the salt, as the anchovies and Parmesan cheese are both salty.

 Toss salad with the dressing, add croutons and generously grate Parmesan cheese over the salad and toss again. Finish with fresh ground black pepper.