Shaved Fennel Caesar Salad

Caesar salad is making a big comeback, but depending on the season and location, finding tasty greens at the grocery store is a challenge. Replacing romaine lettuce with fresh shaved fennel works around that problem, and provides more body and nutrients, while pairing well with the dressing. Note, this dressing is using elements from the authentic and original caesar dressing, raw egg yolk and salted anchovies! If this turns you away, you can kick up the Worcestershire sauce, add more olive oil and even mayo if you want a creamy version. This version also skipped cheese, but parmesan should work.

Ingredients (serves 2)

1 large Fennel bulb - Shaved

Fennel flowers (a pinch for garnish)

Black Pepper

Optional: (croutons, bread)

Dressing

1 egg yolk

5 anchovy filet

2 Tbsp dijon mustard

2 Tbsp olive oil

1 Tsp tabasco/hot sauce

1 tsp capers (optional)

1 tsp red wine vinegar

3 Tbsp Lemon juice

1/2 shallot - diced or 1 clove of garlic minced

1 Tbsp coarse black pepper

1 Tbsp Worcestershire sauce

Steps (pics below)

The key is getting the fennel shaved thin enough to avoid a mouthful that's difficult to chew. Rip or cut off the outer layers of the fennel bulb, and cut off the stalks with the seeds and cut the bulb in half length-wise. This should result in 2 halves that have a flat surface. Place the fennel flat surface down and slice from the outside in towards the base/stem.

Dressing

Add all of the ingredients except olive oil to a mixing bowl

Use a fork to break down and mash the capers and anchovies.

whisk the egg yolk with a fork

Slowly add the olive oil while whisking.

The final texture should be thick enough to stick to the fennel.

Toss fennel and dressing in a bowl, top with fennel flowers and black pepper.