'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) and...
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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)
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