Ingredients
SERVINGS: 1 Serving(s)
- ½ cup baby greens, washed and dried
- 1 cup napa cabbage, washed, dried, and cut into thin slices
- ¼ cup Wasabi Caesar Dressing (see recipe)
- 1 parmesan crisp
- 5–6 milk bread croutons 5-6
- 2 tablespoons parmesan cheese, grated on Microplane
- 1 teaspoon toasted white sesame seeds
- 1 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon fresh cracked black pepper
- Wasabi-flavored crispy seaweed, to taste
- 1 teaspoon fried garlic
Wasabi Caesar Dressing
- 1½ tablespoons salt-packed anchovies, rinsed of salt, minced
- 1 teaspoon fresh garlic, grated on Microplane
- 5 tablespoons wasabi, prepared according to package directions
- 5 tablespoons rice wine vinegar
- 1 egg
- 1⅓ cups grapeseed oil
- 6 ounces aged parmesan, grated on Microplane
- 1 tablespoon Maldon sea salt
- ½ teaspoon fresh ground black pepper
Preparation
For the dressing:
Place anchovies and garlic in the bowl of a food processor and process to smooth.
Add the wasabi, vinegar, and egg. Process again to smooth. Now, in a slow, steady stream, with the machine running, slowly drizzle in the grapeseed oil. When all of the oil has been added, you should have an emulsified sauce.
Add the aged parmesan, sea salt, and fresh ground pepper, and pulse to combine. Using a rubber spatula, transfer dressing to a storage container.
Toss the salad in a mixing bowl with the dressing, croutons, sesame seeds, lemon juice, and black pepper. Plate the dish and garnish with fried garlic, seaweed, and finished with a parmesan crisp on top.
