Fixe ' Caesar ' Recipe

Prepare greens

Wash and dry romaine hearts and radicchio thoroughly. Core and chop romaine into 1- to 1.5-inch pieces. Thinly slice radicchio and set both in a large mixing bowl. Add the thinly sliced blanched sunchoke and sliced radishes to the bowl and toss gently to combine.

Blanch sunchoke

Bring a small pot of salted water to a boil. Add thinly sliced sunchoke and blanch for 1 minute until just tender. Shock immediately in an ice bath to stop cooking, drain, and pat dry before adding to the greens.

Char broccolini

Heat a heavy skillet or cast iron over medium-high heat until very hot. Toss broccolini florets with 1 tablespoon olive oil and a pinch of salt. Add to the skillet in a single layer and let char without moving for 2–3 minutes until deep brown on one side; toss and char another 1–2 minutes until tender-crisp and slightly blackened. Remove and set aside to cool slightly.

Crisp pork cracklins

If pork cracklins are not fully crisp, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until crisp. Break into bite-sized pieces and reserve.

Toast almonds and croutons (if making croutons fresh)

If using raw Marcona almonds, toast in the same hot skillet for 2–3 minutes until fragrant, then coarsely chop. If making croutons from bread: cube multi-grain bread, toss with 1 tbsp olive oil and a pinch of salt, and bake at 375°F (190°C) for 8–10 minutes until golden. Otherwise use store-bought croutons.

Prepare dehydrated olives

If you have commercial dehydrated olive flakes, reserve them. To dehydrate olives at home: thinly slice pitted olives, place on a parchment-lined baking sheet and dry in a low oven (200°F/95°C) for 1–1.5 hours until dried but not burnt. Cool and crush into flakes.

Soft-boil farm eggs

Bring a pot of water to a gentle boil. Carefully add cold eggs and cook for 6 minutes for a jammy yolk. Remove and transfer to an ice bath for 2 minutes. Peel gently and set aside. Alternatively, cook to desired doneness.

Finish eggs with salsa verde

Halve each soft-boiled egg and spoon about 1 teaspoon of salsa verde over each yolk or place whole halved eggs on the salad when assembling to allow salsa verde to mingle with the greens.

Make dressing

In a blender or food processor combine mayonnaise, Greek yogurt, parsley, chives, tarragon, anchovy paste, lemon juice, minced garlic, olive oil, salt and pepper. Blend until smooth and bright green. Taste and adjust seasoning or acidity with more lemon or salt as needed. If dressing is too thick, thin with 1–2 teaspoons water or more olive oil to reach a pourable consistency.

Toss the romaine, radicchio, blanched sunchoke and radish slices lightly with about 3 tablespoons of Green Goddess dressing in the large mixing bowl until evenly coated. Add charred broccolini and toss once more gently.

Transfer dressed salad to a serving platter or divide among 2 plates. Nestle the halved soft-boiled farm eggs on top (or place whole halves across the salad). Scatter pork cracklins, multi-grain croutons, toasted Marcona almonds, dehydrated olive flakes, and shaved Manchego over the salad.

Drizzle an additional tablespoon of Green Goddess or a light spoonful of salsa verde over the eggs and salad for extra brightness. Finish with a light sprinkle of sea salt and freshly ground black pepper to taste.

Serve immediately so the cracklins and croutons remain crisp. Provide extra dressing and salsa verde on the side.