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

Name: 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

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This Caesar dressing is a bit unconventional (it uses tofu), but no one will know, I promise. It also avoids using raw egg, which the traditional dressing uses, but the anchovies give it all the fl...

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