Recipes

Holiday Thyme Caesar Salad

The Daily Meal Staff|

Holiday Thyme Caesar Salad
4.5 (2 ratings)
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During this holiday season, you can still eat healthily and enjoy a thyme caesar salad. This recipe is courtesy of  JeanMarie Brownson and was originally published in the Chicago Tribune.
Prep Time
35
minutes
Cook Time
15
minutes
Servings
8
Total time: 50 minutes
Ingredients
  • 2 large heads of red radicchio
  • 4 cup 1-inch cubes of hearty bread, such as three-cheese semolina or whole-grain artisan bread
  • 2 tablespoon olive oil
  • 1/2 cup caesar dressing, recipe follows
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup large shreds of parmesan cheese
  • freshly ground black pepper
  • several thyme sprigs for garnish
  • 1 large lemon
  • 4 cloves garlic, peeled
  • 1/2 2-ounce can of anchovies, drained of oil
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon refrigerated lemongrass puree
  • 2 large eggs
  • 1/2 cup extra virgin olive oil
  • salt
  • 1/4 teaspoon fresh or dried thyme leaves
Directions
  1. Step 1: Use a paring knife to remove the core from the 2 heads of radicchio. Tear the radicchio leaves into large pieces, and place in a colander. You’ll have about 12 cups. Rinse under cool water, and spin dry in a salad spinner or pat dry with clean toweling. Place the radicchio in a food-safe plastic bag or container lined with paper toweling. Refrigerate covered for 1 hour or up to several days.
  2. Step 2: Heat oven to 400 degrees.
  3. Step 3: Place 4 cups of bread cubes on a large baking sheet. Add olive oil, and toss to coat.
  4. Step 4: Bake, stirring often, until croutons are nicely golden on all sides, 12 to 15 minutes total. Cool completely, and store in a covered container at room temperature for up to several days.
  5. Step 5: Just before serving, have all the salad components ready. Place the radicchio in a large bowl, and drizzle on the salad dressing.
  6. Step 6: Use tongs to toss the radicchio until it is coated with the dressing.
  7. Step 7: Transfer to a large platter or serving bowl.
  8. Step 8: Sprinkle with the thyme leaves, croutons and cheese. Sprinkle with pepper.
  9. Step 9: Garnish with thyme sprigs and serve immediately.
  10. Step 1: Use a Microplane to grate about 1/2 teaspoon of the yellow part of the lemon rind into a small bowl.
  11. Step 2: Squeeze the lemon(s) into a glass measuring cup until you have about 1/4 cup.
  12. Step 3: With the blender running, drop 4 cloves of garlic through the feed tube to chop it.
  13. Step 4: Add the lemon juice, 1 ounce of anchovies, 1 teaspoon Worcestershire and 1 teaspoon lemongrass puree.
  14. Step 5: Blend until smooth.
  15. Step 6: Coddle 2 eggs in the microwave: Break eggs into a small bowl leaving the yolks whole. Microwave on medium power (50 percent) for 30 to 40 seconds; watch closely, or the egg will overcook. The white should be barely opaque, and the yolk still runny.
  16. Step 7: Add the softly cooked eggs to the blender.
  17. Step 8: Turn the blender on, and stream in 1/2 cup of extra virgin olive oil by slowing pouring it in through the lid with the blender running.
  18. Step 9: Add 1/4 teaspoon salt; blend, then taste and adjust salt again as needed.
  19. Step 10: Transfer to a jar with a tight-fitting lid.
  20. Step 11: Add the grated lemon rind and 1/4 teaspoon thyme leaves.
  21. Step 12: Close the jar and shake well.
  22. Step 13: Store in the refrigerator up to several days. Use at room temperature.
 
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