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.


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.