Step by step
Recipe for Chef Calvin Eng's Cantonese Caesar Salad
Ingredients
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!
