Herby Caesar Salad with Fresh Favas

I love this salad and could eat it everyday. It’s the kind of salad that wants to be eaten with a big piece of pizza Margherita for dinner or a sunny side up egg for brunch. This isn’t a true Caesar in that I’ve omitted the Worcestershire sauce. Whenever I make substitutions I ask myself “what does ingredient X bring to the table and how can I mimic it?” The Worcestershire sauce brings both salt, tang and umami. I’ve replaced it with miso and extra lemon juice. So good! You may want to double the dressing amount. Seriously. 

I think that the favas add a particularly nice touch of spring but feel free to substitute with edamame when they are out of season (or if you wish to skip the fava prep!).

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INGREDIENTS

• 2 c sourdough bread cut in ½-1” cubes

• 1 c shucked favas

• 1 egg yolk

• 2 tsp white or yellow miso

• 1 ½ tsp Dijon mustard

• ¾ c olive oil, plus extra for croutons

• 1 medium lemon, juiced

• ½ c Parmesan grated, plus extra for garnish

• 1 small garlic clove, minced

• ½ tsp salt

• Pepper

• 2 Tbsp minced dill, plus extra for garnish

• 2 Tbsp minced parsley, plus extra for garnish

• 1 Tbsp minced chives, plus extra for garnish

• 1 large head Romaine, chopped

DIRECTIONS

Croutons

1. Heat oven to 350°F (175°F).

2. In a bowl combine bread cubes, olive oil along with a few pinches of salt. Mix and transfer to a parchment lined baking sheet. Bake for 8-10 minutes, until the bread starts to turn lightly golden. Remove from the oven and set aside to cool.

Favas

1. Fill a large pot 75% full of water. Cover and bring to a boil over high heat. While waiting, set up an ice bath. Fill a large bowl with ice and at least halfway full of water. 

2. Once the water is boiling, add 1 Tbsp of salt and the fava beans. Simmer gently for 30-60 seconds. The beans will turn a vibrant green color. Test one to check that it is tender but not mushy. Drain beans and transfer to the ice bath to halt cooking. 

1. Peel beans and discard the skins. Set aside.

Dressing

1. In a large bowl add egg yolk, miso, Dijon mustard and whisk until smooth. Slowly add the tiniest dribble of a dribble of olive oil. Whisk until thoroughly incorporated. Repeat until no oil remains. 

2. Whisk in lemon juice 1 Tbsp at a time. If the dressing thins too much, whisk in more oil.

3. Whisk in cheese, garlic, salt & black pepper. Taste and adjust seasonings. 

4. Fold in the herbs. The dressing should be thick but still pourable, like a cake batter. 

Assembly

1. Add fava beans to a large bowl and mix in enough dressing to coat. Add Romaine, croutons and mix in more dressing. You may have leftover dressing depending on the size of the lettuce.

2. Transfer to a serving bowl and garnish with additional fresh herbs and extra cheese. 

Serves: 4-6