Power4 Caesar Salad

From our friends at Keany and the talented Chef Salvatore Ferro at Clyde’s, comes this vibrant take on a classic Caesar.


The B&W Power4™ Caesar Salad features our signature nutrient-dense blend, paired with shaved zucchini, heirloom cherry tomatoes, anchovy conserva, and a generous topping of Grana Padano. Bold, balanced, and bursting with flavor, this dish proves that greens can steal the show.

INGREDIENTS
Croutons
  • Ingredients:
  • • 225 g day-old country bread (crust removed)
  • • ¼ tbsp freshly ground black pepper
  • • 1 tsp ground mustard seed
  • • 2 tbsp Dijon mustard
  • • ½ tsp kosher salt
  • • 2 tbsp white wine
  • • 6 tbsp unsalted butter
Caesar Dressing
  • • 1 oz (about 6–7 anchovy fillets)
  • • 3 tbsp Dijon mustard
  • • 1 tbsp golden balsamic vinegar
  • • 2 tsp Worcestershire sauce
  • • 4 garlic cloves, minced (about 4 tsp)
  • • 6 tbsp fresh lime juice (about 3 limes)
  • • 3 large eggs
  • • 1 cup grated Grana Padano cheese
  • • 1 tsp kosher salt
  • • ¾ tsp freshly ground black pepper
  • • ¾ cup extra virgin olive oil
  • • 1 cup canola oil
Power 4 Caesar Salad
  • • 3 cups Power 4 lettuce blend
  • • 20 thin slices zucchini (about 1/8-inch thick)
  • • 6 grape tomatoes, halved (12 halves)
  • • ¼ cup Caesar dressing
  • • ½ teaspoon kosher salt
  • • ¼ cup croutons, lightly crushed
  • • 1–2 Spanish anchovies (about 3 pieces total), optional
  • • 3 tablespoons freshly grated Grana Padano cheese (or Parmesan)
  • • ¼ teaspoon lemon zest
  • • Freshly cracked black pepper, to taste
DIRECTIONS

Crouton Method:

  1. Preheat oven to 325°F.
  2. Remove the crust from the bread, leaving the bottom crust intact. Hand-tear into ¾” to 1″ pieces and transfer to a large stainless steel bowl.
  3. Coarsely grind whole black peppercorns and yellow mustard seeds.
  4. In a separate stainless steel bowl, combine Dijon mustard, salt, ground pepper, ground mustard seed, and white wine.
  5. Melt the butter and whisk it into the mustard-wine mixture until fully combined.
  6. Pour the dressing over the torn bread and gently toss using a gloved hand or rubber spatula to evenly coat.
  7. Spread the croutons in a single, even layer (no overlapping) on parchment-lined sheet trays.
  8. Bake for 10 minutes. Stir, then continue baking for an additional 3–5 minutes, or until golden brown and crisp.
  9. Remove from the oven and cool on wire racks. Croutons will continue to crisp as they cool to room temperature.
  10. Transfer to quart containers and cover with lids.
  11. Label, date, and do not refrigerate.

Caesar Dressing:

  1. In a tall container or bain marie, combine anchovies, Dijon mustard, golden balsamic vinegar, Worcestershire sauce, minced garlic, lime juice, and whole eggs.
  2. Using an immersion blender, blend on medium-high speed for 1 minute.
  3. Add the grated cheese, kosher salt, and black pepper. Blend on high speed for 2 minutes until smooth.
  4. With the blender running on high, slowly drizzle in the olive oil followed by the canola oil to emulsify.
  5. Continue blending until all oil is fully incorporated and the dressing is thick and creamy.
  6. Transfer to a high-powered blender (such as a Vitamix) in batches. Blend on high for 1–2 minutes to eliminate any remaining texture from the cheese.
  7. Taste and adjust seasoning if necessary.
  8. Transfer to quart containers, label, date, and refrigerate.

Power4 Caesar Salad

Instructions:

  1. Combine the base:
    In a large chilled salad bowl, add the lettuce blend, zucchini slices, halved grape tomatoes, Caesar dressing, and salt.
  2. Add texture:
    Sprinkle in half of the crushed croutons.
  3. Toss gently:
    Toss the salad gently with clean hands or tongs, making sure the zucchini slices are evenly distributed throughout.
  4. Plate with height:
    Transfer the salad to a serving bowl or plate, piling it high in the center for a nice presentation.
  5. Finish:
    Top the salad with the remaining crushed croutons, anchovy pieces (if using), grated Grana Padano, lemon zest, and a few grinds of black pepper.
  6. Serve immediately:
    Wipe the edges of the plate clean, and serve to your guest immediately for best results.
Thoughts?

We’d love to hear your thoughts, ideas and comments on this recipe.


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