I used dry wasabi powder in this recipe, which is available at many grocery stores, usually in the international foods section. Prepared wasabi paste is a fine substitute, but you may need to add a little extra in order to attain the same level of flavor.
Wasabi Caesar Salad
30 min
| Serves 4 |
246 calories per serving
Ingredients
Salad & Dressing
- 5 ounces ready-to-eat romaine lettuce
- 12 ounces grilled chicken breasts, cut into salad size pieces
- 1 tablespoon extra virgin olive oil
- 1 teaspoon anchovy paste
- 2 teaspoons dry wasabi
- 1 teaspoon fresh minced garlic
- 1 egg yolk
- 1 cup wasabi croutons (recipe below)
- 2 tablespoons parmesan cheese
- Fresh ground pepper to taste
Wasabi Croutons
- 3 slices of French or sourdough bread
- 2 tablespoons butter
- 2 teaspoons dry wasabi
- pinch of salt
Directions
Make the wasabi croutons: Preheat the oven to 325°. Mix the butter, dry wasabi and salt together until smooth. Spread the wasabi butter on the bread slices. Cut into crouton size pieces and transfer to a baking sheet lined with tin foil. Bake until brown around the edges and beginning to crisp, about 10 minutes. Remove from the oven and allow to cool.
Make the dressing: In a small bowl, mix the dry wasabi with just enough water to create a paste, about two teaspoons. Transfer the paste to a salad bowl. Add the vinegar, lemon juice, garlic and anchovy paste, and mix well. Whisk in the egg yolk. Add the olive in a thin stream, whisking until the ingredients are well combined.
Assemble the salad: Transfer the lettuce to the bowl and toss the salad well. Sprinkle the parmesan cheese over the salad and toss again. Garnish with the chicken and croutons. Serve, and enjoy!
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