Caesar alla ZZ with Tomato Paste Semolina Croutons
Chapter 2 — Antipasti & Starters
This is not a delicate palate cleanser. It is a loud, rich, unapologetically Italian-American Caesar meant to be eaten while your Sunday gravy bubbles on the stove. The secret lies in massive blocks of semolina bread baked in butter, tomato paste, and roasted garlic until they become savory candy. You roast the garlic on Sunday morning alongside the pork bones. When guests arrive, you stand at the head of the table with a giant wooden bowl and build this dressing from scratch, making no apologies for the anchovies that give it its soul.
Before you start
The Sunday morning garlic roast.
While your Sunday Gravy is coming up to a simmer on the stove, preheat your oven to 300°F. Place the peeled garlic cloves in a small, oven-safe ramekin and pour the 1 cup of olive oil over the top until completely submerged. Cover tightly with foil and roast for 1 to 1 1/2 hours, until the garlic yields completely when pressed with a spoon. Let cool, then mash the cloves in their own oil into a smooth puree.
Ingredients
- whole garlic cloves1 1/2 cup
- extra-virgin olive oil1 cup
- semolina bread8 oz
- unsalted butter8 tbsp
- extra-virgin olive oil5 tbsp
- roasted garlic puree3 tbsp
- double-concentrated tomato paste2 tbsp
- crushed dried Calabrian chili flakes1 tsp
- dried oregano1 tbsp
- kosher salt2 tsp
- egg yolks2 large
- brown anchovies packed in oil12 small
- grainy Dijon mustard1/2 cup
- roasted garlic puree1 tsp
- raw garlic clove1 large
- fresh lemon juice2 tbsp
- Worcestershire sauce1 1/2 tsp
- nonpareil capers1 tsp
- extra-virgin olive oil11 tbsp
- freshly cracked black pepper2 1/2 tsp
- Little Gem lettuce5 small
- Parmigiano-Reggiano1/4 cup
- Ricotta Salata1 small
Method
- 01
Bake the tomato paste semolina croutons.
Preheat the oven to 400°F and line a sheet pan with parchment paper. In a large bowl, whisk the melted butter, 5 tablespoons of olive oil, 3 tablespoons of roasted garlic puree, tomato paste, Calabrian chili flakes, oregano, and salt until it forms a thick, red emulsion. Toss the semolina rectangles in the mixture, massaging the fat into the bread. Spread evenly on the sheet pan and bake for 6 to 10 minutes until the edges turn a deep mahogany brown.
- 02
Season the wooden bowl for service.
Gather your guests around the dining table with a massive, dry wooden salad bowl. Take the halved raw garlic clove and forcefully rub the cut side all over the interior of the wood, impregnating it with garlic oils, then discard the remaining raw garlic.
- 03
Build the emulsion tableside.
Add the pasteurized egg yolks, mashed anchovy paste, Dijon mustard, minced capers, Worcestershire sauce, and 1 teaspoon of roasted garlic puree to the bowl. Beat into a thick paste, squeeze in the lemon juice, add the black pepper, and whisk to combine. While whisking continuously with one hand, slowly drizzle in 11 tablespoons of extra-virgin olive oil until the dressing thickens into a glossy, opaque cream.
- 04
Toss and finish the salad.
Drop the completely dry Little Gem leaves into the bowl and toss gently but thoroughly with wooden salad tongs until heavily coated. Sprinkle in the grated Parmigiano-Reggiano, throw in the cooled croutons, and toss again. Serve onto chilled plates, raining down a mountain of freshly grated Ricotta Salata over each portion.
Notes
Sourcing the bread.
If a true Italian bakery semolina loaf is unavailable, look for a dense, high-quality artisanal sourdough. Avoid airy ciabatta or pre-sliced sandwich bread, which will disintegrate in the heavy garlic-tomato butter.
Scaling the dressing.
If scaling the dressing for more than eight people, exercise caution during the oil drizzle. A massive volume of dressing is prone to breaking if the oil is introduced too rapidly. Maintain patience and whisk aggressively.
From Cook Red Sauce at Home.