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Caesar Salad with Bottarga

Photo: Greg Dupree; Styling: Mindi Shapiro

Active time 15 mins
Total time 20 mins

Makes 9 cups

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.


  • 2 ounces baguette, torn into 1/2-in. pieces (about 1 1/2 cups)
  • 6 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1 garlic clove, finely chopped (about 1 tsp.)
  • 1 pasteurized egg yolk
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup vegetable oil
  • 1 1/2 ounces bottarga di muggine, casing removed, freshly grated (about 1/3 cup), divided
  • 1 head leafy romaine lettuce, torn into 2-in. pieces (about 10 cups)
  • 3 celery stalks, cut diagonally into 1/4-in.-thick slices (about 1 1/4 cups)
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves
  • 1/4 teaspoon black pepper

How to Make It

  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.