The Caesar Salad

The Caesar… Salad

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the Salad:

• 2 heirloom tomatoes, punched out with a cannoli tube
• 1 bunch –celery with leaves, shaved and picked
• 10 clams, cooked and cooled
• 6 white anchovies
• Chervil leaves, for garnish

For the Olive Tapenade:

• 1 cup pitted kalamata olives
• 1 tbsp lemon juice

For the Dressing:

• 1 shallot
• 1/2 tsp Dijon mustard
• 1/4 tsp Worcestershire sauce
• 1/4 tsp Tabasco sauce
• 1/4 cup white vinegar
• 2 tbsp lemon oil
• 2 tbsp olive oil
• 1/4 tsp ground juniper
• 1 tsp celery salt
• Scraps from heirloom tomatoes

Method:

Make the Olive Tapenade:

In a food processor add olives and lemon juice and blend until combined.

Make the Dressing:

In a food processor add shallot, tomato scraps, Worcestershire, tabasco, white vinegar, Dijon, ground juniper, and celery salt and blend. While blending stream in lemon oil and olive oil.

Assemble the Salad:

Add the tomatoes, celery, and clams to a bowl and toss with the dressing.

Spread the Olive Tapenade in the bottom of a bowl. Top with the dressed salad and garnish with anchovies, celery leaves, and chervil leaves and serve.