Culture Caesar Recipe

Roast poblanos

Char poblano peppers directly over a gas flame, under a broiler, or on a hot cast-iron skillet until skins are blackened on all sides (about 8–10 minutes). Place in a bowl and cover with plastic wrap or a lid for 10 minutes to steam; when cool enough to handle, peel off skins, remove seeds and stems, and roughly chop.

In a blender or food processor combine roasted poblanos, garlic, anchovy fillets (if using), Dijon mustard, lemon juice, white wine vinegar, grated Parmesan, and Worcestershire sauce. Pulse to combine.

With the motor running, slowly drizzle in the olive oil until the dressing emulsifies and reaches a creamy consistency. Taste and season with salt and black pepper. If too thick, thin with 1–2 tbs water or additional lemon juice. Makes roughly 3/4 to 1 cup.

Preheat oven to 375°F (190°C). Toss torn bread cubes with 2 tbs olive oil, 1/2 tsp salt, and smoked paprika until evenly coated.

Spread bread cubes in a single layer on a baking sheet and bake 8–12 minutes, stirring once, until golden brown and crisp. Let cool, then pulse briefly in a food processor for coarse crumbs (or leave as small cubes for extra crunch).

Grilled Shrimp (+$9)

Toss shrimp with 1 tbs olive oil, pinch of salt and pepper, and a squeeze of lemon. Grill or sear over medium-high heat 1–2 minutes per side until opaque and pink. Let rest briefly.

Grilled Jerk Chicken (+$6)

If using pre-marinated jerk chicken breast, grill over medium-high heat 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes and slice thinly.

Blackened Salmon (+$12)

Pat salmon dry and coat both sides lightly with blackening seasoning. Heat a heavy skillet (preferably cast iron) over high heat with 1 tbs oil. Sear salmon 3–4 minutes skin-side down (or presentation side down) and 2–3 minutes flip side, until blackened and cooked to desired doneness (about 6–8 minutes total for a 6-oz fillet). Rest 3–4 minutes and flake into portions.

In a large mixing bowl combine the chopped romaine (6 cups) and sliced black Tuscan kale (2 cups). Add 3–4 tbs of the roasted poblano Caesar dressing and toss gently to coat evenly. Add more dressing as needed to lightly dress the greens (reserve any extra dressing for guests).

Transfer dressed greens to serving plates or a shared bowl. Scatter the shaved aged Manchego (about 1/2 cup) over the top.

Sprinkle the crispy bread crumbs over the salad for crunch (use as much as desired; about 1/2–3/4 cup). Finish with a grind of fresh black pepper and lemon wedges on the side.

If adding a protein, arrange grilled shrimp, sliced jerk chicken, or blackened salmon on top or to the side of the salad just before serving so they remain warm and the crumbs stay crisp.