Better Bar Food: Grilled Romaine Caesar Salad
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By now, you know to head to Brooklyn for an excellent cocktail in a trendy setting crafted by a bartender who is not a bartender, but in fact a mixologist. Food writer and author Barbara Scott-Goodman sourced a delicious collection of some of the borough's best bar snacks so you can replicate the best of Brooklyn in your home bar and kitchen.
This is the Caesar salad of your dreams. It is packed with bold flavors and has lots of tasty crunch in every bite. You should always make a few extra eggs to make sure that you have enough with just the right degree of runniness when they're split open over the salads.
Note: Gochujang is a Korean hot pepper paste. It is available at Asian markets and online.
- 2 garlic cloves
- 3 tablespoons Dijon mustard
- 1 tablespoon gochujang paste
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1 cup extra-virgin olive oil
- 8 large eggs
- 3 large egg whites
- 1/2 cup cornstarch
- 1 cup panko breadcrumbs
- vegetable oil for deep-frying
- extra-virgin olive oil
- 3 heads romaine lettuce
- kosher salt
- 1/2 cup freshly grated Parmesan cheese
- 12 anchovy fillets
- 1/2 small red onion
- freshly ground black pepper
- :::dressing:::
- Put the garlic, mustard, gochujang paste, vinegar, lemon juice, and salt in a blender and blend until smooth. Slowly drizzle in the olive oil, blending again until smooth.
- :::eggs:::
- Fill a large stockpot halfway with water and bring to a boil over high heat. Gently lower the eggs into the water and boil them for exactly 7 minutes. With a slotted spoon, transfer the eggs to a bowl filled with ice water. When cool enough to handle, drain and peel the eggs.
- Combine the raw egg whites and cornstarch in a small bowl and whisk until the cornstarch is fully dissolved and the mixture is smooth. Spread the panko out on a plate or in a shallow bowl. Dip an egg in the egg white mixture, let the excess drain off, and gently toss it in the panko, then put it on a plate. Repeat the process with the rest of the eggs.
- Pour 3 inches of oil into a large, heavy-bottomed pot, and heat over medium-high heat to 400°F. Add the eggs and fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove from the oil and drain on paper towels.
- Heat an outdoor grill or a grill pan. Drizzle olive oil over the lettuce halves and season lightly with salt. Grill cut-side down until the lettuce just begins to char, about 2 minutes. Remove from the heat.
- To serve, arrange the lettuce halves on six plates. Drizzle each one with a tablespoon of the dressing and sprinkle with some of the Parmesan. Slice one egg in half over one of the salads, trying not to lose too much yolk, and arrange on the salad. Repeat with the remaining eggs. Top each salad with 2 anchovy fillets, some sliced red onion, and a sprinkling of pepper.