Chicory Caesar Salad

This ultra-creamy Caesar dressing blends egg yolk, garlic confit, anchovy, and parmesan into a bold emulsion, ready in about 30 seconds in the food processor.

Why You'll Love Chicory Caesar Salad

It comes together in a food processor in under a minute: egg yolk, garlic confit, anchovy, lemon, Dijon, and Worcestershire whipped into a bold emulsion, finished with parmesan and a crunch of toasted panko.

Tips and Tricks

• Confit garlic adds depth without the bite-use it if you've got it.
• Add the parmesan after blending to avoid over-processing and keep the texture right.

Variations

• Add a splash of white anchovy oil for briny brightness.
• For a thicker dip-like texture, use less water and more parmesan.

Substitutions

• Use neutral oil or olive oil if you don't have avocado oil.
• Raw garlic works in place of confit-just use less.

Best served with

• Grilled chicken or shrimp
• Roasted cauliflower or crispy chickpeas
• A hearty grain bowl or sourdough croutons

How to Store Leftovers

• Store in an airtight jar in the fridge for up to 3 days. Whisk or shake before using.

Common Questions

Chicory Caesar Salad

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This ultra-creamy Caesar dressing blends egg yolk, garlic confit, anchovy, and parmesan into a bold, silky emulsion.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Salad

Cuisine: American, Californian

Calories: 1188

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Caesar Dressing

• 1 egg yolk
• 3-4 cloves garlic confit or 1 raw garlic clove, chopped
• 3-5 anchovy filets oil-packed
• 2 tablespoon lemon juice
• 1½ tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• ½ cup avocado oil
• 3 tablespoon Parmesan cheese finely grated
• Kosher salt and freshly ground black pepper to taste

To Serve

• 2 handfuls Lettuce greens romaine, chicory, or a mix
• ⅓ cup Toasted panko breadcrumbs
• 1 tablespoon sunflower seeds
• Flaky salt to finish

Equipment

• Food processor or blender
• Mixing bowl

Method

 

Make the Dressing

1. In a food processor, combine egg yolk, garlic confit, anchovies with oil, lemon juice, Dijon mustard, and Worcestershire sauce. Blend until smooth (~30 seconds).
2. With the processor running, slowly drizzle in the avocado oil to emulsify the dressing.
3. Add 1-2 tablespoon water if needed to adjust consistency.
4. Season with kosher salt, black pepper, and additional lemon juice to taste.
5. Fold in the grated Parmesan just before serving.

Assemble the Salad

1. Toss the dressing with your choice of crisp greens.
2. Top with toasted panko breadcrumbs, sunflower seeds, and a sprinkle of flaky salt.

Nutrition

Calories: 1188kcalCarbohydrates: 10gProtein: 14gFat: 124gSaturated Fat: 17gPolyunsaturated Fat: 18gMonounsaturated Fat: 83gCholesterol: 212mgSodium: 731mgPotassium: 345mgFiber: 2gSugar: 3gVitamin A: 419IUVitamin C: 14mgCalcium: 260mgIron: 3mg

Notes

Storage: toss the salad just before serving so the greens stay crisp. The dressing keeps on its own in an airtight container in the fridge for up to 3 days, since it's made with raw egg yolk it's best used relatively fresh rather than kept for long.

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