White Limozeen's Caesar Salad

This southern take on a Caesar salad is the perfect accompanyment to the views and vibes of The Graduate's rooftop bar, White Limozeen.

It's the perfect opportunity to use local dairy and beautiful, fresh greens sold at a farmer's market near you.

April 15, 2021

Ingredients

duck fat croutons

4 slices bread
2 tablespoons rendered duck fat

Caesar Dressing

1/4 cup mayonnaise
2 tablespoons buttermilk
2 tablespoons creole mustard
1 1/2 teaspoons red wine vinegar
1 teaspoon Louisiana hot sauce
1 egg yolk
2 tablespoons shredded parmesan
2 brown anchovies, rinsed
1 garlic clove
1/4 cup olive oil
salt and pepper to taste

Salad

2 quarts baby gem lettuce
1/2 cup Caesar dressing
1 cup duck fat croutons
1 teaspoon lemon zest
4 tablespoons shaved Comte cheese

Preparation

1. To prepare croutons, preheat oven to 350F. Cut edges off bread and cut or tear into 1/2 inch cubes, making sure they are uniform in size.

2. Place bread in medium bowl and drizzle duck fat over top. Toss until evenly coated and spread on even layer on baking sheet. Bake 10-15 minutes until golden brown, turning once halfway through.

3. To prepare dressing, place all ingredients except salt, pepper, and olive oil in blender or food processor and blend on high until smooth. Turn down to half speed and drizzle in olive oil. Taste and season with salt and pepper. (Dressing will keep in fridge up to 10 days.)

4. To prepare salad, add lettuce and dressing to large bowl and toss until evenly coated. Sprinkle croutons, lemon zest, and cheese evenly over top.