Cashew Caesar Charred Romaine Hearts

This is an ode to my mom’s “Caesar salads.” They weren’t very good, to be honest. In fact, salads traumatized me my entire childhood, an unwelcome surprise lurking on the table when all I wanted to eat were cookies. This is the version of my mom’s salad I wish I’d had, without the bottles of Hidden Valley and heaps of raw carrots and broccoli that she insisted I eat for my growth spurt that never happened. Crisp romaine hearts are charred on a grill or gas stove (just don't burn your house down please!) and topped with a cashew-based Caesar dressing blended with anchovies, garlic, and mayonnaise. It's then sprinkled with crunchy sesame seeds, spicy chili crisp and chopped scallions makes this salad a tribute to my grandma’s pantry and my mom’s valiant efforts.
At a glance
Yield
2 servingsTime
15 minutesIngredients
Greens
2 romaine hearts (or 1 head of romaine lettuce)
Dressing
1/3 cup roasted unsalted cashews
2 garlic cloves, minced
1 anchovy fillet
1 teaspoon light brown sugar
1 teaspoon kosher salt
1/4 cup olive oil
1 tablespoon lemon juice
1/4 cup mayonnaise
Toppings
4 scallions, finely chopped
Black and white sesame seeds
Chili crisp
Parmesan cheese, finely grated (optional)
Preparation
Char romaine hearts
Cut romaine hearts in half. If using a whole head of romaine lettuce, cut into quarters. Drizzle olive oil on the flat side, then carefully char each romaine heart half on the gas stove or place on a grill. Char until the lettuce is lightly singed along the edges.
Make dressing
In a mortar and pestle or food processor, grind or blend the cashews, garlic, anchovy, brown sugar, and salt into a rough paste. Add the olive oil a tablespoon at a time and continue grinding or blending until it becomes a smoother, thick paste. Transfer the paste to a small mixing bowl and add the lemon juice and mayonnaise. Whisk until smooth.
Assemble
Place romaine hearts on a plate and generously spread the dressing onto each romaine heart. Sprinkle with the chopped scallions and sesame. Top with a drizzle of chili crisp and a snowy pile of grated Parmesan cheese. Add salt and pepper to taste, and serve.
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Greens
2 romaine hearts (or 1 head of romaine lettuce)
Dressing
1/3 cup roasted unsalted cashews
2 garlic cloves, minced
1 anchovy fillet
1 teaspoon light brown sugar
1 teaspoon kosher salt
1/4 cup olive oil
1 tablespoon lemon juice
1/4 cup mayonnaise
Toppings
4 scallions, finely chopped
Black and white sesame seeds
Chili crisp
Parmesan cheese, finely grated (optional)
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