Fish Sauce Caesar Salad with Banh Mi Croutons
I’ve been craving Caesar salads like crazy lately. That creamy, garlicky dressing with crisp lettuce and crunchy croutons? It just makes me feel things inside. As I was putting one together the other day, I couldn’t help but wonder—what would it look like if I made this Caesar a little more like me? Staying true
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Romaine Lettuce
- 1/2 tbsp Fish Sauce
- 1 Egg Yolk
- 1 tbsp Minced Garlic
- 1 Lemon, Juice + Zest
- 1 tsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1/3 cup Neutral Oil
- 1/4 cup Grated Parmesan
- Black Pepper to Taste
- 1 Vietnamese Baguette
- 2 tbsp Oil
- 2 stalks Green Onion (Green Part Only)
- 1/4 tsp Salt
- 1/4 tsp MSG (Optional)
- Lemon Wedge
Instructions
- 1
Make the Croutons:
- 2
Preheat your oven to 375F
- 3
Process green onions by separating the white part from the green, and then chop them finely. Slice the Vietnamese baguette into bite-sized cubes, and then set aside
- 4
Then, in a small pan on medium-high heat, heat up the oil. Add in chopped green onion tops, and season with salt and MSG. Allow the green onions to infuse in the oil, and then, using a strainer, discard the green onions, leaving only the oil
- 5
In a bowl, toss the banh mi cubes with the scallion oil
- 6
Spread evenly on a baking sheet and bake for 10–12 minutes, or until golden and crispy, making sure to toss halfway through
- 7
Prepare the Caesar Dressing:
- 8
In a small container or glass jar, add fish sauce, minced garlic, the juice and zest of a lemon, and dijon mustard. Using an immersion blender, start to process until it comes together
- 9
Slowly drizzle in olive oil while continuing to blend until emulsified
- 10
Finally, stir in grated Parmesan cheese until well combined. Finish with fresh ground black pepper
- 11
Assemble and serve:
- 12
Assemble the Salad
- 13
Wash and dry the romaine lettuce thoroughly, then roughly chop
- 14
In a large bowl, toss the romaine with the Caesar dressing until evenly coated
- 15
Add the croutons on top and give a final gentle toss or leave them as a crunchy garnish. Enjoy!