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Chef Calvin Eng's Cantonese Caesar Salad

A special recipe created in collaboration with Chef Calvin Eng (chef-owner of Bonnie's in NYC) and Bowery Farming.

Brigthen your summer meals with tender and herbaceous chrysanthemum greens made with fresh, local produce by Bowery Farming. Bowery Farming grows pesticide-free produce in local, indoor smart farms that use less water and land to create less waste on the environment!


10 Minutes
13 Ingredients
Spice Level

Learn to make it

Chef Calvin Eng's Cantonese Caesar Salad
Kewpie Mayonnaise (Original Japanese Recipe)
500 g
$6.57 $8.21
Kewpie Mayonnaise (Original Japanese Recipe)
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Garlic (5 count)
~10 oz
$2.29 $3.99
Garlic (5 count)
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LKK Black Peppercorn Grinder
45 g
LKK Black Peppercorn Grinder
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Recipe for Chef Calvin Eng's Cantonese Caesar Salad


For 2-3 servings

For the dressing:

  • 1 can tinned dace with black beans
  • 8 cloves garlic, minced
  • 2 lemons, for juice
  • 2 tbsp water
  • 1 tbsp Dijon mustard
  • 5 tbsp Parmesan, grated
  • 1 c olive oil
  • 1 tsp salt
  • 1 tsp MSG
  • 1/2 tsp black pepper
  • 1 c Kewpie mayo

For the salad:

  • Bowery Farming Baby Romaine
  • Bowery Farming Chrysanthemum Greens

For garnish:

  • fried shallots
  • toasted white sesame seeds
  • Parmesan, grated

Step by step

step 1

Gather all mise en place.

step 2

Make the dressing: Add all dressing ingredients up until black pepper into a blender and blend until smooth.

step 3

In a medium sized metal bowl, combine the blended ingredients and Kewpie mayo and whisk well.

step 4

Combine baby romaine and chrysanthemum and toss with your desired amount of dressing.

step 5

Garnish with fried shallots, sesame seeds, and grated parmesan, and serve!