This recipe is inspired by the Caesar salad, but instead of making a traditional dressing with egg yolk and anchovy, I decided to reinvent my parmesan vinaigrette for a lighter version of the classic salad.
I've used banyuls vinegar which is an oak-aged wine vinegar produced in France. Its deliciously nutty, somewhat sweet flavor combines with the Parmigiano Reggiano cheese and briny capers to give the salad a rich umami flavor.
Quick and easy to make your family is sure to enjoy this delicious side salad. Happy cooking.
Chef notes:
Try this salad with my crispy pork belly! The acidity of the banyuls wine vinegar pairs perfectly with the fatty, rich fried pork.
Specialty equipment:
Microplane zester
Yield: serves 4
Preparation time: 30–45 minutes
Cook time: 10 minutes
Banyuls Vinaigrette
1½ cups Parmigiano Reggiano
¼ cup capers, chopped
1 tbsp Dijon
1½ tsp garlic, minced
1 tbsp honey
½ cup banyuls vinegar
⅔ cup olive oil
½ tsp pepper
Salt to taste
Romaine Salad
2 hearts of romaine, chopped
2 cups focaccia, small dice
1 tbsp olive oil
½ tsp dried oregano
Pinch of salt and pepper
Banyuls vinaigrette
Parmesan cheese
For the vinaigrette
Grate the parmesan cheese using a microplane zester. This will result in a creamier dressing.
Add all the ingredients to a mixing bowl and whisk to combine.
Season to taste and store in the fridge in a sealed container.
Finishing the plate
Preheat the oven to 350°F.
Chop the romaine, wash it, and spin it dry. Place the lettuce in a large mixing bowl and set aside.
In a separate mixing bowl combine the diced focaccia with olive oil, oregano, salt, and pepper.
Spread the bread out onto a lined baking tray and bake in the oven for 5–10 minutes, until the croutons are golden brown.
Remove from the oven and let cool completely.
Add the croutons to the mixing bowl with the lettuce and toss with about ½ a cup of vinaigrette. Season or add more vinaigrette as desired.
Dish it up into side salad bowls with grated parmesan on top and enjoy!
©chefalisonbiebs