Lick Your Plate Sesame Caesar Salad
Serves 2-4 • Time 10 mins
A few years back Hannah and I decided to splurge for an anniversary dinner at New York’s Don Angie. It took us multiple attempts to land a reservation, but it was 100% worth the wait! Everything we ate was delicious, but surprisingly enough the dish that captured both of our hearts the most was their chrysanthemum caesar salad topped with a pile of fluffy parmesan and toasted sesame seeds.
At the time, Don Angie had not yet released their cookbook so I went about testing to recreate the tangy and toasty dressing myself. It turns out, the actual salad dressing takes quite a bit of time and effort due to a garlic confit situation. I happen to think my version is completely craveable with much less effort. It has become a go-to weeknight staple and pairs perfectly with a steak, crispy skin salmon, or za’atar chicken thighs. This recipe serves two very hungry people as a main, or four as a side.
Ingredients
1 1/2 medium, or 1 large head romaine lettuce washed and chopped
2 slices crusty bread
1/4 cups mayonnaise (preferably Hellman’s)
5 teaspoons lemon juice
1 large or 2 small garlic cloves finely grated or pressed
2 teaspoons tahini
1 1/4 teaspoons smooth dijon mustard
3/4 teaspoon high quality fish sauce *See notes below
1 tablespoon + 2 teaspoons extra virgin olive oil (divided)
~ 3/4 oz microplane grated parmesan cheese
Kosher salt and pepper (to taste)
Toasted sesame seeds (for topping)
Notes, Tips, & Tricks
* This recipe uses fish sauce instead of anchovies, however you could absolutely substitute smashed anchovy fillets or anchovy paste if you so desired. I like the ease of fish sauce and always have it on hand. Additionally, for sauces and dressings I highly recommend investing in a high-quality fish sauce such as Red Boat (sold at Trader Joes as well as many other retailers) or Three Crabs Viet Huong (sold at many asian groceries). Trust me when I say you can taste the difference.
Let’s Do It
Step 1
Preheat oven or toaster oven to 400.
Step 2
Cut or tear crusty bread into bite sized chunks. Place bread on a baking sheet, toss with about 1 tablespoon of olive oil, and season with a large pinch of salt. Once oven is preheated, bake for 8-10 minutes, flipping croutons once so that both sides are well toasted and golden brown.
Step 3
While croutons bake, make your dressing. Mix together mayo, lemon juice, garlic, tahini, mustard, fish sauce, 2 tsp reserved olive oil, and several healthy grinds of black pepper until smooth and creamy. Taste, and season with a little salt or more pepper if desired.
Step 4
Assemble salad by putting chopped lettuce into a large bowl and topping with the majority of your parmesan cheese. Add in croutons and dressing and toss until lettuce is well coated. Finish your salad by topping it with the remaining parmesan cheese, a healthy shake of toasted sesame seeds, and several grinds of black pepper. Serve, devour, lick the dressing off your plate, enjoy!