Photo: Greg Dupree; Styling: Mindi Shapiro
No anchovies here! The assertiveness of grated bottarga lends a sea-kissed flavor to an otherwise classic Caesar salad. Celery is a typically Sardinian pairing with bottarga; together they provide crunch and a creamy, luscious finish.
Makes 9 cups
1. Preheat oven to 350°F. Toss together baguette pieces, 2 tablespoons of the olive oil, and 1/4 teaspoon of the salt. Bake in preheated oven until golden, 8 to 10 minutes.
2. Sprinkle garlic with 1/4 teaspoon of the salt. Let rest 2 minutes. Smash garlic and salt together using flat side of a knife to make a paste. Stir together egg yolk, lemon juice, mustard, and garlic paste in a medium bowl. Add vegetable oil in slow, steady stream, whisking constantly until combined. Add remaining 1/4 cup olive oil in a slow, steady stream, whisking constantly until mixture is thickened and golden yellow. Gently whisk in 2 tablespoons of grated bottarga.
3. Toss romaine and celery with 1/3 cup dressing. Top with croutons, parsley, black pepper, and remaining grated bottarga. Serve salad with remaining dressing.