(2-4 servings)

I love a great Caesar salad.  However, lately, I am allergic to eggs, so the traditional mayonnaise or Julia egg yolk dressing isn’t possible. 

Looking for inspiration for a chicken Caesar salad, I happened upon Brian Lagerstrom’s nifty YouTube of his delicious Week Night Chicken Caesar.  I merged his basic concept for dressing with my standby eggless mayo and got pretty close to what he was doing. 

And, wow, it was great.  The toasted Panko/sourdough breadcrumbs really bring this to a new level.  I think I like the breadcrumbs even better than regular croutons, as the crunch factor  is infused throughout the salad.

This is all pretty easy.

Basic Salad Fixings

• 6-8 cups of chopped romaine (your preference as to the chop size)
• ½ to 2/3 C parmesan cheese, finely shredded
• Some cooked protein (chicken or salmon or shrimp whatever if you are adding it).  For a main dish, use at approximately 1 C of protein per person.  Or just forget it altogether for a more classic salad.
• At least 1 C of crispy fried Panko breadcrumbs (see how to make it below)

For the Dressing

• ¼ C agua fava (garbanzo bean liquid)
• 2 t Dijon mustard
• 1 lemon:  zest it and squeeze the juice (all of it, about 4 T or more)
• 1 T anchovies
• 2 t minced/crushed garlic
• 2/3 C extra light olive oil
• 1/3 C nice extra virgin olive oil
• 1/3 C shredded parmesan
• Extra water (like a couple teaspoons) if too thick

Use an immersion blender (in a tall container or glass) or a food processor and add agua fava, mustard, lemon zest and juice, anchovies and garlic.  Then slowly drizzle in the olive oil (both types) slowly to allow it to emulsify.  If you want it thinner at this point, as some water.  Then add parmesan and whisk it all up.  Refrigerate in order to thicken it up.    Dressing is done!

For the Crispy Breadcrumbs

• 1 ½ – 2 C Panko (I used a combo of homemade sourdough breadcrumbs and Panko.  (You do not want those traditional breadcrumbs, as they are too fine and are not going to make enough crunch in your salad.  They will just turn to mush.)
• ¼ -1/3 C olive oil
• Salt and garlic powder

Heat oil to shimmering in a large frying pan.  Add the breadcrumbs and stir constantly.  Add salt and garlic powder.  Keep turning until nice and brown.  Should take a minute or so.  Don’t burn it!  Drain breadcrumbs on a paper towels to absorb extra oil.  (You’ll have extra breadcrumbs that you can put in your fridge and use to garnish all kinds of great things later.)

Assemble the salad:  toss the lettuce with the dressing, add more parmesan, add a handful of crispy breadcrumbs.  Toss.  If you’re adding protein, put it in and toss, or serve it on top of the salad.  Plate the salad and garnish with more parm and more breadcrumbs.

This may be my favorite salad ever!  Thanks Brian!

Stay briny,

–Stacey