Let's face it: salad greens are merely a conveyor for all that awesome shit you want to eat but still want to have your guilt assuaged by adding in some greens. But then you dress those greens in an oil-based deluge of dressing. And then you roast some little balls of mashed potato in melted butter and herbs. And then you slide an oozing, unctuous egg onto the top of this mountain. And, then, because you just can't help yourself, you gently layer on some funky, fishy, salty and wrong-in-all-the-right-ways anchovies. Because there are no rules in the Slutty Kitchen, only safe-words.
I wanted to construct a dish that would tell the story of every flavor in it, highlighting the ingredients while trying to use them to their utmost potential. So I deconstructed it, then put it back together.
Here are the components:
* 1/3 Romaine to 2/3 mixed greens
* Thinly sliced roasted garlic (olive oil reserved)
* Dressing of garlic-infused olive oil (from roasting the garlic, duh), Dijon mustard, red wine vinegar, salt, pepper and an egg yolk
* Gnocchi croutons (get ready-made gnocchi, ain't nobody got time for that) made by tossing in melted butter, chevril, salt and pepper then baked at 375 for 25 minutes.
* Ginormous, gourmet anchovy fillets
* Poached eggs (one for each plate of salad)
It was everything you think it was and more. Each bite was a different combination of components, all working together to create the best Caesar salad I've ever made. I slurped gooey egg yolk from my fingers after furiously digging them into my salad to retrieve a buried anchovy and knew I had reached the pinnacle of the evening. So slutty.
It went fantastically with the Montepulciano and Bryan's rigatoni (yes, I'm working on getting his recipe!).