Mock Caesar Salad
Published by Knopf
Gone here are the fat-laden oil and anchovies associated with traditional Caesar recipes, along with the increasingly suspect raw egg. In this version, tart Belgian endive lends a refreshingly pungent accent, while the tomatoes add an unexpected burst of color.
NotesTo crack black pepper, coarsely grind whole peppercorns in a mill or crush them lightly using a mortar and pestle.
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe CourseCold Appetizer
Dietary ConsiderationHealthy, Vegetarian
Five Ingredients or LessYes
Taste and TextureGarlicky, Light, Tart
Type of DishSalad
- 2 garlic cloves, peeled and minced
- ¼ cup reduced-sodium soy sauce
- ¼ cup freshly squeezed lemon juice
- 3 cups chopped Belgian endive (4 heads)
- 6 cups torn Romaine lettuce (2 heads)
- 1/8 teaspoon freshly cracked black pepper
- 1 tablespoon freshly grated Parmesan cheese
- 1 1/3 cups chopped tomato (1 large tomato)
Put the garlic, soy sauce, and lemon juice in a salad bowl and whisk thoroughly. Add the endive and Romaine lettuce. Toss to coat. Sprinkle the black pepper and Parmesan cheese on top.
Garnish with the chopped tomato.
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