Fine restaurant quality salads don't have to be complicated. In fact, they can be some of the easiest meals you can make for your family. Keep it real, use fresh ingredients, and serve with homemade dressings and croutons. Here is my take on the classic, simple Caesar salad with tuna steaks.
Ingredients
1-inch thick tuna steaks
Kosher salt and freshly cracked black pepper
Romaine lettuce, chopped
Freshly grated Parmesan cheese
Croutons:
1 heaping cup pumpernickel rye, cubed
1 tablespoon olive oil
1 tablespoon Smart Balance
1/4 teaspoon Kosher salt
1/8 teaspoon garlic powder
Dressing:
1 egg yolk*
2 minced garlic cloves
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon red wine vinegar
1 dash Tabasco sauce
1/2 - 1 tablespoon freshly squeezed lemon juice
1 1/4 teaspoon anchovy paste (or minced anchovies to taste)
Kosher salt and freshly ground black pepper to taste
For dressing, add egg yolk and garlic to small, tall bowl. Slowly drizzle in olive oil, whisking to thicken. Add next six ingredients. Season with salt and pepper.
For croutons, heat oven to 350 degrees. Heat olive oil and Smart Balance over medium heat in a skillet. Add cubed bread. Sprinkle with salt and garlic powder. Stir for a couple of minutes until all cubes are coated with the oil and bread looks slightly toasted. Transfer skillet to oven, and cook until cubes are of desired crispiness; 8-10 minutes. Remove from oven, and pour onto paper towel-lined plate to drain and cool.
For tuna, season 1-inch thick tuna steaks simply with Kosher salt and freshly ground black pepper. Saute in olive oil or grill for two minutes on each side. DO NOT OVERCOOK. Tuna should be rare on the inside to ensure the tenderest, juiciest, most flavorful steaks. Overcooking will result in dry tuna.
Serve tuna steaks on salad greens, tossed in dressing and Parmesan cheese. Drizzle with olive oil. Add croutons and serve.
Serves 2-3. Can be easily doubled.
* Consuming raw and lightly cooked eggs involves the slight risk of salmonella or other food-borne illness. To reduce this risk, use fresh, properly refrigerated, clean grade A or AA eggs with intact shells.
