Salade César épicée

Ingrédients

• 2 large egg yolks
• 2 tablespoons sour cream
• 2 teaspoons Calabrian chili paste
• 2 cloves garlic, (minced)
• 1 medium shallot, (diced)
• 2 oil-packed anchovy fillets
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Worcestershire
• 1/4 cup extra-virgin olive oil
• 1/2 cup vegetable oil
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 cup plain breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 hearts romaine lettuce, (chopped)
• 1 bunch Tuscan kale, (ribs removed and shredded)
• 1/2 cup grated Parmesan

Préparation

1. 1

   --- For the spicy caesar dressing: ---

2. 2

   Add the egg yolks, sour cream, Calabrian chili paste, garlic, shallot, anchovy, lemon juice and Worcestershire in the base of a food processor fitted with a blade attachment. Pulse until blended.

3. 3

   Turn the food processor on and slowly add the extra-virgin olive oil, followed by the vegetable oil through the top hole while the machine is running.

4. 4

   Whisk in water 1 tablespoon at a time to thin the sauce if needed.

5. 5

   Add dressing to a small bowl and season with salt and pepper, then set aside.

6. 6

   --- For the toasted breadcrumbs: ---

7. 7

   Heat a nonstick pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt.

8. 8

   Add the breadcrumbs, garlic powder and onion powder, stirring to combine. Cook, stirring frequently, until the breadcrumbs are golden brown, about 4 minutes. Remove to a small bowl and set aside to cool.

9. 9

   --- For the salad: ---

10. 10

    Add the romaine and kale to a large mixing bowl or salad bowl and toss with ⅓ cup of the dressing.

11. 11

    Add half the cheese and half the breadcrumbs and toss to combine. Top with remaining cheese and breadcrumbs and serve immediately.