- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Anchovies are arguably the best part of a Caesar salad. But since not everyone is a fan, we came up with the perfect substitution—canned smoked trout. Pleasantly salty and less fishy, it gives this make-ahead dressing tons of flavor. Splurge for good-quality sourdough from your local bakery for the croutons; it makes a big difference. Toss the salad together with the dressing just before serving to keep the lettuce nice and crunchy.
Ingredient:
- 4 cups 3/4-inch-cubed sourdough bread (about 6 1/2 ounces)
- 1/2 cup olive oil, divided
- 4 medium garlic cloves, smashed, divided
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 (3.9-ounce) can boneless, skinless smoked trout fillets in canola oil, undrained
- 3/4 ounce Parmesan cheese, grated on a Microplane grater (about 1/2 cup), divided
- 1 large pasteurized egg yolk
- 3 tablespoons lemon juice (from 2 lemons)
- 2 teaspoons drained capers
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 medium romaine lettuce hearts, cut into 1-inch-wide strips (about 8 cups)
- 1 medium head radicchio, cored and cut into 1/2-inch-wide strips (about 4 cups)
