Miso Caesar With Gai Lan and Chrysanthemum Greens
If I were a salad, I’d be a cold, slightly overdressed Caesar. Or more specifically, I’d be this Caesar, which has all the pleasures of the classic—crisp greens, crunchy bread, a little too much punchy dressing—but with a twist. In place of romaine, I look to a combination of tender Asian greens, like leafy, herbaceous chrysanthemum (tough stems removed), crunchy gai lan (Chinese broccoli) stems thinly sliced on the bias, and crisp baby bok choy (leaves torn, stems sliced). I take the time to chill them thoroughly, so they’re especially refreshing. I also chill the dressing, already an umami powerhouse thanks to anchovies and Parmigiano-Reggiano even before I add just enough miso and soy sauce to bring extra depth and savoriness without detracting from the classic. Warm fried sourdough and a generous amount of grated Parmigiano-Reggiano complete the dish to make an exceptional Caesar turned not upside down but on its side.
- 4 cupstorn (about 1-inch pieces) sourdough (crust removed)
- 1/3 cup plus 3 tablespoons extra-virgin olive oil, divided
- 2 large garlic cloves, smashed and peeled
- Leaves from 2 sprigs thyme
- 1/2 teaspoonDiamond Crystal kosher salt
- 1/4 cupshiro (white) miso
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Chinese light soy sauce
- 10 oil-packed anchovy fillets
- 2 large garlic cloves, peeled
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon finely ground black pepper
- 1 large egg yolk
- 2/3 cupcanola oil
- 1 ounceParmigiano-Reggiano, finely grated
- 12 cupsmixed trimmed Asian greens
- Kosher salt and coarsely ground black pepper
- 3 cups Olive Oil–Fried Sourdough Croutons
- A nice chunk of Parmigiano-Reggiano