Peter's Original Caesar Recipe
Hirabara Farms Romaine, Fried Green Tomato Croutons
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Ingredients
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Salad
Fried Green Tomato Croutons
Caesar Dressing (classic, anchovy-garlic)
Method
Fried Green Tomato Croutons
- 1
Prep and slice tomato
Trim stem and core from the green tomato. Slice into 1/2-inch thick rounds. Pat slices dry with paper towels.
- 2
Set up breading station
Place flour in a shallow dish and season with 1/2 tsp kosher salt. In a second shallow dish, whisk the beaten egg with 1 tsp milk. In a third shallow dish, place the panko breadcrumbs and season with 1/2 tsp kosher salt and a pinch of pepper.
- 3
Bread the slices
Dredge each tomato slice first in flour, shaking off excess, then dip into the egg wash, and finally press into the panko to coat both sides. Set breaded slices on a wire rack for 5 minutes to help the coating adhere.
- 4
Fry the slices
Heat 3 tablespoons vegetable oil in a 10-inch skillet over medium heat until shimmering (about 350°F edge temperature). Add tomato slices in a single layer (work in batches if needed). Fry 2–3 minutes per side, until golden-brown and crisp. Transfer to a paper towel-lined plate and immediately sprinkle with remaining 2 tsp kosher salt. Let cool slightly; they will crisp more as they rest.
Caesar Dressing (classic, anchovy-garlic)
- 5
Mash anchovy and garlic
On a cutting board, sprinkle a pinch of kosher salt over the minced garlic and anchovy fillets. Using the flat side of a chef's knife, smash and scrape the mixture until it forms a coarse paste (about 30 seconds).
- 6
Emulsify dressing
In a medium bowl, combine the anchovy-garlic paste, Dijon mustard, Worcestershire sauce, and egg yolk (or mayonnaise). Whisk until combined. Very slowly drizzle in the olive oil while whisking constantly to form an emulsion. Alternatively, use a small food processor or immersion blender and stream oil in slowly. Once thickened, stir in 2 tablespoons grated Parmesan and season with black pepper and salt to taste. Taste and adjust lemon, salt, or Worcestershire if desired.
Salad Assembly
- 7
Toss romaine with dressing
Place the torn romaine in a large chilled bowl. Add 2 tablespoons of the prepared dressing and gently toss to coat, adding more dressing if needed to lightly but evenly dress the leaves (reserve some dressing for guests who like extra).
- 8
Add cheese and croutons
Sprinkle 1/2 cup of finely grated Parmesan over the dressed romaine and toss gently. Arrange the fried green tomato croutons on top of the salad.
- 9
Finish and serve
Finish with a final grind of black pepper and an optional squeeze of lemon if desired. Serve immediately so the fried green tomato croutons remain crisp.
