Categories: Salad
Ingredients
- Caesar Dressing:
- 1/2 cup mayo
- 1 1/2 tablespoons anchovy paste
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 2 lemons, zested and juiced
- 3 large egg yolks, at room temperature
- 3/4 cup olive oil
- 1/2 cup grated Parmesan
- Pinch kosher salt
- Pinch freshly ground black pepper
- Salad:
- 3 hearts romaine lettuce
- 1 Parmesan wedge, for shaving
- 4 Not-Knots, recipe follows
- Foolproof Pizza Dough:
- 1 teaspoon instant or active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/3 cup olive oil, plus additional for drizzling
- Garlic Butter:
- 3 1/2 sticks salted butter
- 16 cloves garlic, finely pressed
- Coarse sea salt
- Not-Knots:
- Olive oil, for greasing the pan
- 2 tablespoons grated Parmesan
- Vegetable oil, for frying
Directions
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For the Caesar dressing: Add the mayo, anchovy paste, Dijon, Worcestershire, garlic, lemon zest and juice to a food processor. Pulse together, then add the egg yolks and blend.
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With the machine running, slowly drizzle in the olive oil to ensure the dressing is emulsified. Add the Parmesan, salt and pepper and blend again.
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For the salad: Wash and dry the hearts of romaine. Slice them across in 1-inch pieces and place them in a large bowl. Drizzle about half of the dressing over.
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Use a vegetable peeler to shave off a handful of large, thin slices of Parmesan. Add them to the lettuce.
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Give it a good initial toss, just so you can evaluate how much more dressing you need. Add more dressing and Parmesan to taste.
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Tip onto a serving platter.
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Place the Not-Knots on top and shave over more Parmesan.
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Not-Knots:
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For the foolproof pizza dough: Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
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Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
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Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
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For the garlic butter: Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don’t let the garlic brown.
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For the not-knots: Grease a baking sheet with olive oil. Pinch off balls of the dough about 1 inch in diameter and roll into round balls, then place the balls on the oiled baking sheet. Cover and let rise for 2 hours.
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Meanwhile, combine the garlic butter and Parmesan in a pan and stir together over medium-low heat until melted. Pour into a metal bowl large enough to toss the balls in.
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Heat a deep pan of oil to 350 degrees F and fry the balls, stirring them so they cook evenly, until golden, 2 to 3 minutes.
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Remove the balls from the pan, then put them in the bowl with the Parmesan garlic butter and toss to coat them thoroughly.