"spring" Caesar Recipe
little gem, endive, crouton crumbs, shaved pecorino, egg yolk vinaigrette, spring peas, white anchovies
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Greens
Wash and dry the little gem lettuce and endive. Tear the little gem into bite-sized pieces and slice the endive into thin strips.
- 2
Cook the Peas
If using fresh peas, blanch them in boiling water for 2 minutes, then transfer to an ice bath. If using frozen peas, simply thaw them.
- 3
Make the Egg Yolk Vinaigrette
In a bowl, whisk together 2 egg yolks, 2 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, salt, and pepper to taste. Gradually drizzle in 1/2 cup of olive oil while whisking until emulsified.
- 4
Assemble the Salad
In a large bowl, combine the little gem lettuce, endive, and spring peas. Drizzle with the egg yolk vinaigrette and toss gently to coat.
- 5
Add Toppings
Top the salad with crouton crumbs, shaved pecorino cheese, and white anchovies.
- 6
Serve
Serve immediately as a refreshing spring salad.
