'Nduja Tomato Caesar Salad
James Beard Award–winning Toro and Coppa chef Jamie Bissonnette knows his way around the vast world of preserved meat and fish. He’s a master of charcuterie (coppa is Italian cured pork neck)...
Ingredients
- 4 ounces ciabatta
- 2 ounces 'nduja
- 2 ounces extra-virgin olive oil
- 4 ounces 'nduja
- 2 egg yolks
- 1 tablespoon water
- 3 cups canola oil
- 3 Boquerones (Spanish white anchovies)
- juice of 1 lemon
- 3 ounces Idiazabel cheese
- 1/4 cup 'Nduja migas
- 1 large heirloom tomato (or 2 smaller ones)
- 1/3 cup English cucumber
- 8 shishito peppers
- freshly ground black pepper
- extra-virgin olive oil
- 1 tablespoon aged sherry vinegar
- 3 tablespoons 'Nduja Caesar dressing
- 1/4 cup mint
- 1/3 cup seasonal greens to garnish (arugula is good year-round)
More Like This
Make It Meatier: Jamie Bissonnette's 'Nduja Fried Rice
foodrepublic.com
A Green Breakfast For Carnivores: 'Nduja Avocado Toast
foodrepublic.com
Tomato Salad With Burrata and 'Nduja Sauce Recipe | olivemagazine
olivemagazine.com
Nduja lasagne recipe | Good Food
bbcgoodfood.com
Panzanella | Saveur
saveur.com
Tortelli With Burrata, Nduja and Aged Balsamic Vinegar - James Martin Chef
jamesmartinchef.co.uk
Ultimate Caesar Salad | America's Test Kitchen
americastestkitchen.com
’Nduja clams – The Irish Times
irishtimes.com