I like Caesar salad, but I always feel it could be improved a little. I find romaine lettuce bland, the croutons in a classic Caesar too big and thick and dressing usually heavy and overpowering.
My solution is to Italianize the salad, which is a strange Mexican/Italian hybrid: I use the tender inner leaves from bitter escarole lettuce ( a staple of the Italian diet and an ingredient in everything from soup to pasta) instead of boring romaine; turn the clunky croutons into crunchy, delicate bread crumbs; and remove the egg yolk from the dressing.
I also like to add a touch of fresh marjoram (smoky and complex) and a little onion, in the form of roasted or grilled red-onion rings seasoned with a little dried oregano.
Note: Save the tougher outer leaves of the escarole and braise them in a bean and chicken broth soup.
Escarole Salad with Anchovy Vinaigrette
Serves 4.
Ingredients
1 large red onion, cut into ½-inch slices
2 tablespoons extra virgin olive oil
Pinch dried oregano
2 heads escarole, inner leaves only
Anchovy Vinaigrette (recipe follows)
Pinch chile flakes
Pinch fresh marjoram leaves (optional)
3-ounce block of Parmesan for grating
1 tablespoon coarse bread crumbs
ANCHOVY VINAIGRETTE:
2 tablespoon red wine vinegar
1 tablespoon Dijon mustard
2 anchovy filets, mashed into a paste
1 teaspoon minced garlicSalt and freshly ground pepper
4 tablespoons canola oil
2 tablespoons extra virgin olive oil
Directions
In a blender or food processor, mix together the vinegar, mustard, anchovies, garlic and salt and pepper. Slowly add the canola oil, then the extra virgin olive oil. Thin the dressing with cold water to the consistency of thick cream. Refrigerate covered until ready to use.
Preheat oven to 400. Toss the red-onion slices with salt, pepper, olive oil and dried oregano. Place on baking sheet and roast 20 minutes until golden on both sides, turning the onions halfway through. Cool the onions and separate into rings.
To assemble the salad, place the escarole leaves in a large salad bowl. Add the red onion rings, the chile flakes, the marjoram if using, and enough anchovy vinaigrette to coat the greens.
Grate Parmesan into the salad, and season with salt and freshly ground pepper. Mix well and divide the salads among four plates. Top with more Parmesan and bread crumbs and serve immediately.
