1⁄2 head of romaine lettuce, leaves separated and coarsely chopped
8 oil-packed anchovy fillets, drained
1 tablespoon raw, unsalted pistachios, chopped
1⁄4 cup (20 g) shaved Parmesan
How to prepare
A Caesar salad with a dressing inspired by vitello tonnato, the Italian classic surf-and-turf dish of tuna and veal. Pistachios and wafer-thin croutons add a bit of crunch. Leftover dressing will keep, covered, in the fridge for several days.
1 Preheat the oven to 350°F (180°C).
2 Arrange the baguette slices on a rack over a baking sheet and bake for 3 to 5 minutes, until golden brown. Set the croutons aside to cool.
3 Bring a small saucepan of salted water to a boil. Blanch the asparagus tips until tender-crisp, 2 to 3 minutes. Drain, then run under cold water to stop the cooking process. Pat dry with a kitchen towel.
4 To make the dressing, blend the tuna, anchovies, mayonnaise, capers, vinegar, and parsley with an immersion blender or in a food processor until smooth. Season with lemon juice and freshly ground pepper. Add salt to taste, but be careful, as the anchovies are already quite salty.
5 In a medium bowl, toss the romaine and asparagus tips with enough of the dressing to coat them lightly. Arrange the dressed salad on two plates and divide the anchovy fillets and croutons between them. Top with the pistachios and Parmesan.