Any time I’m at a restaurant and they have a Caesar salad, I will 98.988766% order it. Proof of how much I love Caesar salad: this is my THIRD variation of it (first book alone had two versions: Sriracha Caesar Salad and Il Buco Kale Salad). Now you might be asking me: Chrissy, fish sauce?? But yes, anchovies = fish so if you look at it like that, adding fish sauce is not that weird. Don’t worry, you don’t have to look at dead pieces of fish in your greens. Just trust me. This salad will give you all the flavors you want: acidic, fatty, and umami - but still be light and fresh. It's delicious!
1 cup mayo
3 tablespoons lemon juice
3 tablespoons fish sauce, plus more to taste
½ cup finely grated Parmigiano Reggiano cheese
1 tablespoon unsalted butter
1 cup panko bread crumbs
¼ teaspoon kosher salt
4 Little gem lettuce heads or 1 regular romaine lettuce head
2 small radishes, thinly sliced
12 cherry tomatoes, halved
Your house is now a steakhouse.
No need to flip this bird.
Caesar dressing: It's not just for salads anymore.