Caesar's Empire Salad
Caesar's Empire Salad
Get this quick and easy Caesar's empire salad recipe by Michael Smith from Chef Michael's Kitchen.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • For the Parmesan Crisps:
  • 1 cup of Parmesan cheese, finely grated
  • ¼ cup of fennel seeds
  • 200 grams pack of pancetta
  • For the Dressing:
  • 8 slices of bacon, chopped
  • A splash of water
  • 1 head of garlic, peeled
  • 50 grams can of anchovies, not drained
  • 4 tablespoons of Dijon mustard
  • 1¼ cups of olive oil
  • ¼ cup of bacon fat or more olive oil
  • 1 tablespoon of Worcestershire
  • 2 tablespoons of honey
  • The juice and zest of 3 lemons
  • 1 tablespoon of fish sauce
  • For the Salad:
  • ½ cup of fresh parsley leaves
  • 1 head of baby romaine lettuce leaves
  • 1 bunch of fresh basil leaves
  • 1 pint of ripe cherry tomatoes
  • ½ a red onion, thinly sliced
  1. For the Parmesan Crisps:
  2. Preheat your oven to 375°F
  3. Make the crisps by lining a baking tray with lightly oiled parchment or a non-stick silicone baking sheet
  4. Toss the cheese and fennel seeds together then form small circles on the tray. Bake until lightly golden and crisp, 8 to10 minutes. Let it cool
  5. Place pancetta on a baking tray and crisp in the oven, 10 to 15 minutes
  1. For the Dressing:
  2. In your blender or food processor pulse the garlic, anchovies and salt to a paste
  3. Add the remaining dressing ingredients along with the fish sauce and bacon fat. Process to a smooth dressing
  1. For the Salad:
  2. Add the whole basil leaves and parsley leaves to the romaine in a large salad bowl. Dress lightly
  3. Toss in the cherry tomatoes, red onion, Parmesan crisps, reserved bacon and pancetta. Serve and share

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