Triple Citrus Caesar Salad

May 10, 2010
1 Ratings
  • Serves 4
Author Notes

For this salad I wanted to stay (mostly) true to a classic Caesar, but with a litte Texas Twisting ... slightly sweet, a little heat, some local produce ... - aargersi —aargersi

Test Kitchen Notes

This Texas-twisted Caesar was refreshing and delicious. I had my doubts as I added very disparate ingredients to my blender -- egg yolks, grapefruit, orange, anchovies, parmesan, and jalapeno? But the blended dressing ends up slightly creamy and very bright, with an addictive spicy kick. I loved aargersi's trick to mellow the onions with a cool bath and the toasted pecans added a different texture and crunch to the mix. Overall, a creative and robust version of a classic that will surprise and delight. - monkeymom —The Editors

What You'll Need
  • 1/2 red onion
  • 2 large cloves garlic
  • 1 large lemon
  • 1 navel orange
  • 1 small grapefruit (I used a Texas Ruby Red)
  • 2 egg yolks
  • 4 anchovies
  • 1/4 cup shredded parmesan
  • 1/4 cup fresh parsley
  • 1/2 cup extra virgin olive oil
  • 1 jalapeño - seeded and chopped
  • fresh ground pepper
  • 1/2 head of romaine
  • 1 cup pecans (Texas ones if you can get them!)
  1. Slice the red onion into half rings, put them in a tupperware and cover them with water, and stick them in the fridge. This will take some of the bite out and leave them sweet and crunchy. After maybe 20 minutes, change the water and put them back in the fridge.
  2. Coarsley chop the garlic. Put it in a blender or processor. Add the egg yolks, lemon zest and juice, orange zest (save the orange for supremes), zest from half the grapefruit and the grapefruit juice. Also add the parmesan, anchovies, jalapeño and parsley.
  3. Get the blender going and while it's running, drizzle in the oilve oil. let it go for a few minutes to make sure everything is well blended. Pour the dressing into a container and stick it in the fridge - it's going to be more than you need for this salad unless you are making a really big one.
  4. Toast the pecans in a skillet and set them aside to cool.
  5. Chop and rinse the romaine. Cut supremes from the orange. Get the onions out and drain them. Pat as many dry as you want for the salad (depending on yours' and your guests' raw onion love - me, I like a lot!)
  6. Now construct your salad - put the romaine, oranges and onion in a large bowl, and toss with a generous amount of dressing. Remove it to your serving bowl and serve with the toasted pecans alongside (who need croutons when you have toasted nuts?) That's it!

See what other Food52ers are saying.

  • aargersi
  • drbabs
  • nannydeb
  • monkeymom

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

5 Reviews

aargersi June 1, 2010
Monkeymom - thanks so much for the nice review! So glad you liked it! Am just back from vacation and doing my Food52 catch-up ...
monkeymom June 1, 2010
I did love it! You are so creative, I would never have thought to put those ingredients together. I love that spicy dressing. yum yum! So glad to see you are back.
drbabs May 11, 2010
I love salad with fruit! I just sent you a message with my email address because I don't get messages through the system.
aargersi May 11, 2010
Hmm, I still didn't get it - maybe the Food52 folks can help ...
nannydeb May 10, 2010
What a great idea! Sounds delicious!