Go Back
–+ servings
A vibrant salad with mixed greens, thinly sliced radishes, microgreens, and capers, topped with a creamy yellow dressing.

Chicory Caesar Salad

No ratings yet
This ultra-creamy Caesar dressing blends egg yolk, garlic confit, anchovy, and parmesan into a bold, silky emulsion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Salad
Cuisine: American, Californian
Calories: 1188
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!