A Twist On Traditional Caesar Salad
Recently, my husband and I went to a restaurant we hadn’t been to for some time. The reason we stopped going? The menu and the employees had completely changed. Gone were the people paid to be nice to us friendly staff we enjoyed talking with and all our favorite dishes. We didn’t return for a very long time, until we were bored with the usual choices😕. One day we decided to give it another try. Although our favorite waiters (and let’s keep it real, bartenders🍸) were no longer there, the menu made a 180º change. That’s where we enjoyed a most delicious salad. Here’s my version. It’s a Miso and Ponzu Caesar Salad on Grilled Romaine with Crispy Garlic Bread Topping. It’s a mouthful to say and even a bigger mouthful of flavor!
If you haven’t tried grilling your lettuce 🥬 , you’re really missing out on something special. The flavor grilling adds to lettuce is kind of amazing. Just a light brushing of olive oil, a little salt and pepper right over direct flame and it’s ahhhhhh-some! 😋
Adding white miso paste allows the dressing to get the creamy and tangy flavor without too much added fat. The fermentation of the miso is an added digestive benefit and tons of great flavor. The ponzu replaces most of the added vinegar and mellows the miso with a bit of added citrus and sweetness. And of course, who doesn’t love a good Crispy Garlic Bread Topping?
About Miso
Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed or other ingredients. … Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. It’s umami. The 5th flavor that I love so much, it’s like the earthy flavor. My blog should have been named Bitter Salty Sour Sweet and Umami!
Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria, it’s a probiotic.
You can buy miso in most grocery stores now. It’s near the tofu or salad dressings that are in the refrigerated section. Once opened, make sure to top with plastic wrap to keep air from getting to the paste.
For much more information, here’s a link: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=114
Creamy Miso and Ponzu Caesar Salad Dressing
Into your food processor or blender, add 1/4 cup white miso paste with 1/4 cup ponzu sauce, the juice of 1/2 a fresh lemon, about 3 tablespoons and 1/3 cup of champagne vinegar. Add 2 cloves of chopped garlic and puree to combine. With the machine on low, slowly add 1/3 cup of extra virgin olive oil to emulsify and combine. Miso paste and ponzu sauce have plenty of salt, so no additional salt is necessary.
For the Crispy Garlic Bread Topping
Finely chop about 2 cloves of garlic. Top with a pinch of salt and using the side of your chopping knife, push on the garlic with the knife so that the salt and the knife will break the garlic down into a paste. Set aside.
Heat a saute pan on medium high heat. Once hot, add 1 tablespoon of olive oil and add the garlic and mix to combine. Once heated through, add 1 cup of breadcrumbs. Continue to cook, stirring frequently until very toasted brown. Remove from heat. Set aside until it’s time to dress the salad.
Grilling The Romaine
Preheat your grill pan to about 400° . Lightly oil the grill to prevent sticking.
Wash 2 heads of hearts of romaine. Trim the rough part of the stem, but be sure to leave it in tact. This will keep the lettuce together on the grill. Split each head of lettuce in half. Dry completely.
Brush once side of each lightly with olive oil and sprinkle with a pinch of salt and some freshly grated pepper, to taste.
Put the lettuce over medium high, direct flame. Let the lettuce grill until it’s nicely charred, about 4 minutes. Brush the top side with some oil and sprinkle with salt and pepper, turn over and grill another 3-4 minutes until charred on the other side. Remove from the grill.
To Serve
Put the lettuce onto a serving tray. Top with a good dollop of the Creamy Miso and Ponzu Dressing, then top with 1/4 cup per serving of the toasted breadcrumbs. It’s also delicious with a sprinkling of freshly grated Parmesan cheese. Try it with grilled shrimp or chicken too.
Enjoy!
Miso and Ponzu Caesar Style Dressing on Grilled Romaine with Crispy Garlic Bread Topping
Ingredients
For the Creamy Miso and Ponzu Dressing
- 1/4 cup white miso paste
- 1/4 cup Ponzu sauce
- Juice of 1/2 of a lemon, about 3 tablespoons
- 2 cloves garlic
- 1/3 cup extra virgin olive oil
- 1/4 cup champagne vinegar
For the Crispy Garlic Bread Topping
- 1 cup breadcrumbs
- 2 cloves garlic
- 1 tablespoon olive oil
For the Salad
- 2 heads of hearts of romaine lettuce
- olive oil for brushing lettuce
- pinch of salt
- 1/8 teaspoon black pepper
- 1 cup fresh cherry tomatoes
Garnish
- 1/4 cup freshly grated Parmesan cheese
Optional - add grilled shrimp or chicken
Instructions
For the dressing:
- Into your food processor or blender, add 1/4 cup white miso paste with 1/4 cup ponzu sauce, the juice of 1/2 a fresh lemon, about 3 tablespoons and 1/3 cup of champagne vinegar.
- Add 2 cloves of chopped garlic and puree to combine.
- With the machine on low, slowly add 1/3 cup of extra virgin olive oil to emulsify and combine. Miso paste and ponzu sauce have plenty of salt, so no additional salt is necessary.
For the Crispy Garlic Bread Topping
- Finely chop about 2 cloves of garlic.
- Top with a pinch of salt and using the side of your chopping knife, push on the garlic with the knife so that the salt and the knife will break the garlic down into a paste.
- Set aside.
- Heat a saute pan on medium high heat.
- Once hot, add 1 tablespoon of olive oil and add the garlic and mix to combine.
- Once heated through, add 1 cup of breadcrumbs.
- Continue to cook, stirring frequently until very toasted and golden brown.
- Remove from heat. Set aside until it's time to dress the salad.
Grilling The Romaine
- Preheat your grill pan to about 400° . Lightly oil the grill to prevent sticking.
- Wash 2 heads of hearts of romaine. Trim the rough part of the stem, but be sure to leave it in tact. This will keep the lettuce together on the grill. Split each head of lettuce in half.
- Dry completely.
- Brush once side of each lightly with olive oil and sprinkle with a pinch of salt and some freshly grated pepper, to taste.
- Put the lettuce over medium high, direct flame.
- Let the lettuce grill until it's nicely charred, about 3 minutes.
- Brush the top side with some oil and sprinkle with salt and pepper, turn over and grill another 3 minutes until charred on the other side.
- Remove from the grill.
To Serve
- Put the lettuce onto a serving tray. Top with a good dollop of the Creamy Miso and Ponzu
- Add the cherry tomatoes
- Dressing, then top with 1/4 cup per serving of the toasted breadcrumbs.
Optional: 1/4 cup freshly grated Parmesan cheese, grilled shrimp or chicken
Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
