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Anne Hy
By Anne Hy

Not-Leafy Caesar

thinly sliced fennel base + anchovy croutons + seven-minute eggs + garlicky dressing • Classic Caesar salad is turned on its head in this not-leafy version with anchovy croutons and soft-boiled eggs. In place of fennel, you could try thinly sliced radishes or a combination of the two. You’ll have some extra aioli from the dressing, but that’s a very good problem to have; use it on a sandwich or as a dip for oven fries.
Updated at: Thu, 17 Aug 2023 10:38:47 GMT

Nutrition balance score

Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
20
High

Nutrition per serving

Calories1232.3 kcal (62%)
Total Fat116.3 g (166%)
Carbs36.2 g (14%)
Sugars11.9 g (13%)
Protein17.2 g (34%)
Sodium1360 mg (68%)
Fiber10.1 g (36%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Place the thinly sliced fennel in a large bowl and set aside.
Step 2
Make the anchovy croutons: Tear the bread into irregularly shaped 1½-inch (4 cm) pieces. Heat a large pan over medium-high heat. Add 2 tablespoons of the olive oil and the bread pieces. Cook, stirring often, until the bread is golden brown in a few places, about 3 minutes. Add the chopped anchovies and the remaining 1 tablespoon oil and continue cooking till the croutons are crisp on the outside, 2 to 3 minutes more. Transfer the anchovy croutons to the bowl of fennel.
Step 3
For the dressing, start by making aioli: Using a mortar and pestle or the side of a large knife, crush the garlic and 2 or 3 pinches of salt into a smooth paste. In a medium bowl, whisk the egg yolk to break it up. While whisking continuously, add a few drops of the olive oil. Whisk until fully incorporated, then add a few more drops of oil. Continue whisking and adding the oil by the drop until the mixture thickens, looks sticky, and pulls away from the sides of the bowl. While whisking continuously, add a little more oil, this time in a very thin and slow stream. Once you’ve added somewhere between one-third and one-half the total oil, squeeze in a little lemon juice to thin the aioli. Add the remaining oil, still in a very thin and slow stream while whisking continuously. The aioli should be as thick as mayonnaise. If it's thin and watery, it broke—whoops! Don't worry, this happens to the best of us, and you can easily fix broken aioli. Start with a fresh egg yolk in a clean bowl. Follow the recipe as outlined above, but instead of adding oil to the egg yolk, add the broken aioli mixture (first drop by drop and then in a very thin and slow stream) while whisking continuously. I find it most helpful to transfer the broken aioli mixture to a liquid measuring cup or something with a pour spout.
Step 4
Stir the garlic paste into the aioli. Taste and adjust the seasoning, adding more salt and lemon juice if needed. Transfer about 1/3 cup (80 ml) of the aioli to a small bowl and store the remaining aioli in an airtight container in the refrigerator for up to 2 days. Use the mortar and pestle again (no need to clean it out after crushing the garlic) or the side of a large knife to pound the anchovy into a smooth paste. Stir the anchovy paste into the aioli along with a big squeeze of lemon juice and lots of pepper. Drizzle the dressing over the fennel and anchovy croutons and use your hands to toss gently.
Step 5
Cut the eggs in half and season them with flaky salt and pepper. Divide the dressed salad and the eggs between 2 bowls. Top with the Parmigiano and fennel fronds.

Notes

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