Caesar Dressing (recipe makes about 2 cups)
2 Anchovies, packed in oil
1 large clove Garlic
¼ cup + 2 Tbs. Parmesan cheese, grated
½ Tbs. Dijon Mustard
2 Egg Yolks
3 Lemons, juiced
Splash of Apple Cider Vinegar
1 ½ cups Grapeseed Oil
½ cup Olive Oil
Salt to taste
Prepare dressing in advance. Add everything but the oils to a blender. Turn on low and slowly add oils through the top. Finish with salt. You will have enough for several salads or use the leftover dressing as a dip for crudite.
2 large Black Radishes, julienned
¼ cup Parmesan Cheese, shredded
½ cup Bread Crumbs
2 Tbs. Olive Oil
Fresh Black Pepper
½ cup Green or Black Lentils, cooked and drained
4 fingerling-sized Purple Potatoes, boiled whole, then diced
1 head Romaine Lettuce, washed and chiffonaded (cut into thin strips)
Generously salt a large pot of cold water. Toss in the julienned black radishes and turn on heat. As the water approaches boil, check radishes for doneness. When a desirable texture is reached for your salad, remove from water. No need to shock, just spread out flat and allow to cool to room temperature.
Preheat oven to 350 degrees F. Combine Parmesan, bread crumbs and olive oil in a separate bowl. Add a few grinds of black pepper and bake on a sheet tray for approximately 10 minutes or until aromatic.
Combine radishes, lentils, potatoes and lettuce in a bowl and toss with several tablespoons of dressing. Sprinkle toasted parmesan-breadcrumb mixture on the top and serve.