Miso Caesar With Gai LAN and Chrysanthemum Greens

Name: Miso Caesar With Gai LAN and Chrysanthemum Greens
Yield: 4 - 6
Ingredients: 1/4 cup shiro (white) miso; 3 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon Chinese light soy sauce; 10 undefined oil-packed anchovy fillets; 2 undefined large garlic cloves, peeled; 1/4 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon finely ground black pepper; 1 undefined large egg yolk; 2/3 cup canola oil; 1 ounce Parmigiano-Reggiano, finely grated; 12 cups mixed trimmed Asian greens; undefined undefined Kosher salt and coarsely ground black pepper; 3 cups Olive Oil–Fried Sourdough Croutons (recipe follows), made just before serving; undefined undefined A nice chunk of Parmigiano-Reggiano; 4 cups torn (about 1-inch pieces) sourdough (crust removed); undefined undefined 1/3 cup plus 3 tablespoons extra-virgin olive oil, divided; 2 undefined large garlic cloves, smashed and peeled; undefined undefined Leaves from 2 sprigs thyme; 1/2 teaspoon Diamond Crystal kosher salt

Melissa King

Test Kitchen-Approved

Photo by Food52

Serves: 4 - 6

If I were a salad, I’d be a cold, slightly overdressed Caesar. Or more specifically, I’d be this Caesar, which has all the pleasures of the classic—crisp greens, crunchy bread, a little too much punchy dressing—but with a twist. In place of romaine, I look to a combination of tender Asian greens, like leafy, herbaceous chrysanthemum (tough stems removed), crunchy gai lan (Chinese broccoli) stems thinly sliced on the bias, and crisp baby bok choy (leaves torn, stems sliced). I take the time to chill them thoroughly, so they’re especially refreshing. I also chill the dressing, already an umami powerhouse thanks to anchovies and Parmigiano-Reggiano even before I add just enough miso and soy sauce to bring extra depth and savoriness without detracting from the classic. Warm fried sourdough and a generous amount of grated Parmigiano-Reggiano complete the dish to make an exceptional Caesar turned not upside down but on its side.

—Melissa

Recipe excerpted from "Cook Like a King: Recipes from My California Chinese Kitchen" by Melissa King

Ingredients

Dressing

1/4 cup shiro (white) miso
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Chinese light soy sauce
10 oil-packed anchovy fillets
2 large garlic cloves, peeled
1/4 teaspoon Diamond Crystal kosher salt
1/4 teaspoon finely ground black pepper
1 large egg yolk
2/3 cup canola oil
1 ounce Parmigiano-Reggiano, finely grated

Salad

12 cups mixed trimmed Asian greens
Kosher salt and coarsely ground black pepper
3 cups Olive Oil–Fried Sourdough Croutons (recipe follows), made just before serving
A nice chunk of Parmigiano-Reggiano

Olive Oil–Fried Sourdough Croutons

4 cups torn (about 1-inch pieces) sourdough (crust removed)
1/3 cup plus 3 tablespoons extra-virgin olive oil, divided
2 large garlic cloves, smashed and peeled
Leaves from 2 sprigs thyme
1/2 teaspoon Diamond Crystal kosher salt

Directions

Make the Dressing

Step 1
In a small food processor, combine the miso, lemon juice, mustard, soy sauce, anchovy fillets, garlic, salt, and pepper and process, scraping down the sides as necessary, until smooth. Add the egg yolk and process until incorporated. With the machine running, slowly drizzle in the oil. The dressing will thicken and become glossy. Add the Parmigiano and pulse until incorporated.
Step 2
Transfer the dressing to a container and season to taste with salt and pepper. Cover and refrigerate until slightly thickened and well chilled, at least 20 minutes or up to 3 days.

Make the Salad

Step 1
Wash the greens in a big bowl of very cold water, then drain and dry very well. Cover with a damp paper towel and chill the greens in the refrigerator for up to 4 hours.
Step 2
In a large mixing bowl, drizzle the chilled greens with 3/4 cup of the dressing. Use your hands to gently toss, making sure the leaves are evenly coated (including any nooks and crannies). Season with salt and pepper to taste and gradually add more dressing if you’d like.
Step 3
Transfer to plates or a platter. Grind on some more black pepper, scatter on the croutons, and use a Microplane to grate on plenty of Parmigiano-Reggiano.

Make the Croutons

Step 1
Line a plate with paper towels and set aside. Put the bread in a large mixing bowl, drizzle with 1/3 cup of the oil, and toss together with your hands, gently squeezing the pieces to help them evenly absorb the oil.
Step 2
Heat a large skillet over medium-high heat for 1 minute. Add the remaining 3 tablespoons oil and the garlic and swirl to coat the surface of the skillet. Add the bread and fry for about 4 minutes, stirring and turning the bread often so the sides brown evenly, until the pieces are crispy and light golden brown all over but still soft inside.
Step 3
Add the thyme and stir for a minute more to infuse its flavor into the croutons. Turn off the heat, sprinkle on the salt, and toss well.
Step 4
Transfer the fried sourdough to the paper towels in a single layer and let them drain for a few minutes (discard the garlic). They’re best enjoyed warm.