Chicory Caesar Salad

This Caesar dressing is a must-try. And the possibilities are endless — I put this dressing on chicken, shrimp, and it also goes great on a grain bowl.

Prep List

• Egg x 1, yolk

• Garlic Confit x 3-4 cloves (or 1 garlic clove roughly chopped)

• Anchovy x 3 - 5, oil packed filets

• Lemon juice x 2 tbsp

• Dijon mustard x 1/5 tbsp

• Worcestershire x 1 tbsp

• Avocado oil x 1/2 cup

• Parmesan x 3 tbsp, finely grated

• Kosher salt and black pepper to taste

• Lettuce greens and optional chicory x 1 bunch

• Panko breadcrumbs, toasted

• Sunflower seeds x 1 tbsp

• Flaky salt to finish

Recipe

• To the bowl of a food processor add the garlic, anchovy (and its oil), egg yolk, lemon juice, and dijon. Process for 30 seconds.

• With the machine running, slowly drizzle in the oil.

• If necessary, once the oil is emulsified add 1-2 tbsp water with the machine still running to achieve your desired consistency.

• Season to taste with salt, pepper, and any additional lemon juice.

• When ready to serve, mix in the parmesan. Drizzle over your greens and finish with toasted panko breadcrumbs, sunflower seeds, and flaky salt.