Pigeonhole Radicchop Caesar

Pigeonhole Radicchop Caesar
4 servings

Courtesy of Pigeonhole.




raw egg yolks
lemon, juiced
Tbsp + 2 tsp (25 g total) smooth Dijon mustard
dashes Worcestershire sauce
dash Tabasco sauce
tsp (5 mL) red wine vinegar
Tbsp (30 mL) water
g roasted garlic
mL canola oil
g white anchovy
Salt, to taste


loaf ciabatta
head radicchio
cured egg yolk (see below)
Parmesan cheese, to garnish
Olive oil, to garnish


Step 1

To make the Caesar dressing, combine the raw egg yolks, lemon juice, Dijon, Worcestershire, Tabasco, red wine vinegar, roasted garlic and water in a food processer.

Step 2

While the mixture is blending, add in the anchovies and then slowly add the oil in a steady stream until the mixture forms a mayonnaise like consistency. Adjust it with more cold water if necessary.

Step 3

Once finished, add salt to taste and more lemon if necessary. Chill until ready to use. This recipe should make about 300 mL of dressing.

Step 4

**Cured egg yolk adds a nice, rich saltiness to finish the dish. It is an optional component. To make your own, add a thick layer of kosher salt to the bottom of a container. Place raw egg yolks, one at a time (as many as you’d like to do), on top of the salt, and then generously pour more kosher salt over the yolks so they are completely covered. Let them cure at room temperature for 4 days. After four days, remove the yolks from the salt, lightly brushing all excess salt off with a damp paper towel. Let them completely dry, uncovered at room temperature, for another day. When finished, store them in a sealed container at room temperature. They will keep almost indefinitely, and can be used to finish many different savoury dishes.**

Step 5

Take the ciabatta loaf, tear them it into small, bite size pieces. When finished, toss them in a mixing bowl with olive oil to lightly coat and salt. Lay them out on a sheet tray and bake at 375ºF until crispy, about 12 minutes.

Step 6

Take one head of radicchio, remove and discard the outer leaves, and tear all remaining leaves into large chunks. Place them in a large mixing bowl, and add ½ cup of the ciabatta croutons. Dress the salad with about 5 tablespoons of the dressing. Keep in mind that the radicchio is rather bitter, and the more dressing you have on the salad, the less bitter it will be. Dress the salad to your own tastes. Season the leaves with salt (keeping in mind that the garnish is salty) and layer them over each other to build some height on the plate.

Step 7

Complete the dish by finely grating parmesan over the top, as well as some cured egg yolk. Drizzle some extra virgin olive oil to finish. Serves 4.

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