Wild Arugula Caesar Recipe

Wash and dry

Wash the wild arugula thoroughly and spin or pat dry. Trim and reserve 6 large outer arugula leaves if you want decorative whole leaves; otherwise keep all leaves loose.

Thinly slice fennel

Trim fennel fronds and bulb base. Cut the bulb in half lengthwise, remove core if tough, then very thinly slice (use a mandoline if available) into 1–2 mm ribbons. Place slices in a bowl and toss with 1/2 teaspoon lemon juice to prevent browning and preserve crunch.

Shave Brussels sprouts

Trim stem ends of Brussels sprouts and slice off any tough outer leaves. Use a mandoline or a sharp knife to thinly shave the sprouts into fine ribbons. Set aside in the same bowl as fennel or separately.

Slice the apple

Core the apple and very thinly slice (about 1–2 mm). Leave skin on for color and texture. If not serving immediately, toss apple slices with a squeeze of lemon to prevent browning.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 3/4 cup panko or fresh breadcrumbs and stir to coat. Toast, stirring frequently, until golden and crisp, about 3–5 minutes. Add 1/4 teaspoon garlic powder and 1/2 teaspoon lemon zest, stir for 30 seconds more, then transfer to a small bowl to cool.

Combine base

In a medium bowl, combine 1/2 cup plain Greek yogurt and 2 oz soft goat cheese. Mash and whisk together until mostly smooth.

Add savory components

Add 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 2 minced anchovy fillets (or 1 tsp anchovy paste), 1/2 teaspoon Worcestershire sauce, and 1 teaspoon chopped capers (if using). Whisk to incorporate.

Emulsify

Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. If the dressing is too thick, whisk in up to 1 tablespoon cold water to reach desired consistency.

Taste and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Adjust lemon, salt, or anchovy to taste. Refrigerate until ready to use; allow at least 10 minutes for flavors to meld.

In a large bowl combine the wild arugula (6 cups), sliced fennel, shaved Brussels sprouts, and apple slices. Toss gently to mix.

Add 3 tablespoons of the toasted breadcrumbs and half (about 1.5 oz) of the crumbled goat cheese to the bowl, reserving the remainder for finishing. Toss lightly to distribute.

Drizzle 3 to 4 tablespoons of the goat cheese Caesar dressing over the salad and toss until leaves are evenly coated. Start with less dressing and add more to taste.

Transfer salad to a serving platter or individual bowls. Sprinkle remaining toasted breadcrumbs and the remaining crumbled goat cheese on top. Finish with a small drizzle (about 1 teaspoon) of extra-virgin olive oil, a pinch of flaky sea salt, and freshly ground black pepper to taste.

Serve immediately. Leftover dressing can be refrigerated up to 3 days; keep salad components separate to preserve texture.