Mustard Green Caesar Salad
Chef Tiffany Derry from Roots Chicken Shak stops by Good Day to make a Caesar salad with mustard greens and salmon.
Mustard Green Caesar Salad
Duck fat breadcrumbs
6 cups panko breadcrumbs
1 cup duck fat
1 tablespoon kosher salt
2 lemon, zested
1/2 cup parsley
1/2 cup parmesan cheese
In saute pan melt duck fat and add breadcrumbs, cook until golden brown. Take off the fire and put in a bowl. Stir in remaining ingredients.
Caesar Dressing
1/2 cup whole eggs
3 tbs Dijon mustard
6 ea. anchovy fillets, chopped
2 tbs garlic, chopped
1 oz Worcestershire sauce
1/4 cup lemon juice
1/2 cup red wine vinegar
2 tbs kosher salt
1 tbs black pepper
2 cup oil
3 cup olive oil
1 cup parmesan cheese
Place all ingredients except oil and cheese in a large container. With a handheld mixer blend ingredients together. While blender is running, slowly drizzle in oil until fully incorporated. Add cheese and mix in with a whisk.
Assembly
1 bunch mustard greens, cleaned and sliced thin
1 bunch of kale, cleaned and sliced thin
1 bunch of romaine, cleaned and sliced thin
4-4 oz. pan-seared salmon, cooked to medium
1/4 cup parmesan cheese
Duck fat crumbs
Mix all three together and toss with Caesar dressing, 2 tbs parmesan cheese, and 2 tbs breadcrumbs. Set cooked salmon on top and garnish with extra cheese and crumbs.