Caesar Salad with Fried Capers

Ruth Fox and Vicky Cohen Ruth Fox and Vicky Cohen
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30m 6
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Gluten, Wheat

Directions

To Make the Caesar Dressing

  1. Place all the ingredients in a blender and blend until smooth. Alternatively, if your blender is not dairy, you may blend all the ingredients except for the cheese. Then add the cheese to the dressing once the rest of the ingredients are blended. Refrigerate until ready to use.

To Fry the Capers

  1. Place the capers between two layers of paper towel and gently pat them dry. It’s important to get the capers as dry as possible to prevent the oil from splashing.

  2. Heat oil in a small saucepan. It’s important to use a small sauce pan for best results. See note 3.

  3. Fry the capers for three to four minutes or until the capers are dark green and start to split.

To Cook the Bread Crumbs

  1. In a medium bowl combine panko crumbs, garlic powder, and black pepper.

  2. Heat olive oil in a skillet (you may use the leftover oil from frying the capers), add panko, and cook on medium-high heat, stirring constantly, for about five minutes or until the crumbs turn golden.

  3. Remove crumbs from the heat and let them cool slightly. Add parmesan cheese and lemon zest and mix well. Taste, add salt, and add more pepper to taste, if needed.

Assembly

  1. Place the lettuce in a large bowl, add dressing, and mix well. Top with seasoned breadcrumbs and fried capers.

Notes:
1. If you don’t want to use anchovies or don’t like them, you may use 1 teaspoon of Worcestershire sauce.

2. For best results, get a wedge of parmesan cheese and grated fresh with a microplane or the small holes of a hand grater. Alternatively, you can buy it already grated.

3. If you don’t have a small saucepan, you can use a skillet. Heat the oil and tilt the pan slightly so the oil pools on one side of the pan. Add the capers and hold the pan in a tilted position until the capers are done cooking.

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1 Comment

Vanessa Lvovsky •

How long will the sauce keep in the fridge?

Avigael Levi Kosher.com Team •
Reply to Vanessa Lvovsky

I’d say it will stay freshest for about a week, but it will likely last longer.