Tableside Caesar dressing over seared Belgium Endive - Chef Sabrina Mancin

Tableside Caesar dressing over seared Belgium Endive

Tableside preparations are unfortunately no longer common in restaurants. However this doesn’t mean you cant do them at home for your family or guests. Besides, this version with seared Belgium endives is the most delicious way to show off!

INGREDIENTS

Yield: 4 people and extra dressing:

• 4 anchovie fillets
• 1 tsp mustard or Dijon
• ½ tsp black pepper grnd
• ¼ tsp salt
• 1 yolk
• ½ cup evoo
• ½ cup canola oil
• 2 T Plain Greek yogurt

SALAD

• 2 Belgium endives
• extra virgin olive oil
• salt
• black pepper
• plain croutons either homemade or store bought.

DRESSING

  • In a medium-large bowl, add the anchovy fillets, mustard, egg yolk, salt and pepper. With the help of a pestle, work the ingredients until you create a paste.
  • Switch now to a whisk and drizzle in one oil and then the second while constantly mixing. You’ll see that it might look like it won’t come together at first, then it will get very thick and finally, it will be very creamy and velvety.
  • Add the yogurt and incorporate it by just folding it in with a spatula or gently mixing it in with the whisk. Set aside.
  • You can obviously make this dressing ahead of time and store in the refrigerator in an airtight container
Caesar-dressing

CROUTONS

  • I like making my own croutons with left over bread; in fact I think it gives any salad a lot more character if you can combine different breads.
  • For this salad I toasted left over soft pretzels and a baguette with sesame seeds.
  • You can either toast the pieces of bread on a pan or in the oven for about 8 minutes at 350F making sure to move them around half way during the process. Either way let them cool completely on the pan or sheet tray you used to toast them. This will ensure maximum crunchiness once it reaches room temperature.

ENDIVES

  • Cut the endives in half lengthwise.
  • Drizzle some evoo over the cut part and sprinkle some salt and pepper. Rub it or spread it with your hands so that the surface is coated as evenly as possible.
  • Place the endive open side down on a nonstick skillet heated to medium-medium high heat.
  • Sear until the side touching the pan gets golden in color. You can help it by pressing it a little over the pan. It won’t take more than 2-3 minutes.

Serve while the endive is still warm with the crunchy croutons and some nice dollops or your homemade super creamy Caesar dressing.

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