John’s Caesar Salad from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters b

Ingredients

• 6 ounces (170 g) silken tofu
• 1 tablespoon grated lemon zest
• 1 tablespoon Dijon mustard
• 1½ tablespoons olive oil
• ¼ cup (60 ml) vegetable stock, chicken stock, or water
• 6 to 8 oil-packed anchovy fillets, drained
• ½ cup (50 g) freshly grated Parmesan cheese
• 1 small fennel bulb, trimmed and sliced paper thin
• Garlic Croutons
• ¼ cup (25 g) freshly shaved Parmesan cheese
• Fine sea salt and freshly ground pepper
• 2 large hearts romaine lettuce
• 2 cups (40 g) tender frisée lettuce leaves, lightly packed
• 2 teaspoons chopped fresh garlic
• 2 teaspoons white wine or cider vinegar
• 1 tablespoon fresh lemon juice