How Tahini Replaces Egg Yolks in This Upgraded Caesar Salad with Charred Broccoli and Fried Capers
Brian Lagerstrom reinvents the classic Caesar salad by swapping romaine for pan-charred broccoli and napa cabbage, and using tahini instead of egg yolks to build a creamy, nutty dressing. The recipe also features fried capers for briny crunch and hand-chopped croutons that act as a dressing-binding salad glue. A must-watch for anyone tired of the standard Caesar but still craving those bold, umami-rich flavors.
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#emulsification #salad #umami #fried capers #side dish #homemade croutons #egg-free #charred broccoli #anchovy #napa cabbage #caesar salad #tahini dressing #dairy #weeknight meal
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🧾 Ingredients
- 11.5 lbs broccoli crowns
- 21/2 lb napa cabbage heart
- 3125g (2 cups) cubed stale rustic bread
- 4Juice of 2 lemons
- 51 garlic clove
- 65 anchovy fillets, rinsed
- 7100g tahini
- 8100g water
- 9150g neutral oil (avocado oil)
- 103 tbsp grated Parmesan
- 112 tbsp (50g) drained capers
- 12Salt
- 13Oil for cooking
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