Life changing secret ingredient: fish sauce.
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
Make the dressing:
Combine the mayo, lemon juice, fish sauce, and Parm in a blender and blend until creamy, 1 minute, thinning with a drop of water if necessary to achieve a ranch-like consistency.
Make the panko crumbs:
Melt the butter in a skillet over medium heat. Toss in the bread crumbs and cook, stirring, until golden, 4 minutes. Stir in the salt, remove from heat, and transfer to a plate to cool.
Finish the salad:
If you’re using Little Gem lettuce (they’re like little baby whole lettuces), halve them, If you’re using romaine hearts, quarter them lengthwise. Arrange the lettuce on a plate, top with the tomatoes and radishes, drizzle with the dressing and top with the panko crumbs. (Extra dressing will keep, refrigerated, for up to a week. Panko crumbs will keep sealed in an airtight container for up to 5 days.)