Caesar Salad with
Anchovy Fritters
ACTIVE 1 HR; TOTAL 1 HR
30 MIN; SERVES 6
In place of croutons, chefs
and brothers Bryan and
Michael Voltaggio serve this
Caesar salad with crunchy
hush puppy–like fritters. Each
bite reveals pops of briny
anchovy, a Caesar salad’s
match made in heaven.
FRITTERS
(^1) / 2 cup all-purpose fl our
(^1) / 2 cup stone-ground
cornmeal
1 tsp. baking powder
(^1) / 2 tsp. baking soda
(^1) / 4 cup fi nely grated
Parmigiano-Reggiano
cheese
Kosher salt
Pepper
(^1) / 4 cup whole milk
(^1) / 4 cup buttermilk
1 large egg
2 Tbsp. minced chives
10 oil-packed anchovy
fi llets, chopped, plus 1
Tbsp. oil from the jar
Canola oil, for frying
SALAD
2 oil-packed anchovy
fi l l e t s
1 large egg yolk
1 small shallot, coarsely
chopped
1 garlic clove
1 Tbsp. Dijon mustard
1 Tbsp. sherry vinegar
1 Tbsp. fresh lemon juice
(^1) / 2 tsp. piment d’Espelette
Kosher salt
1 cup extra-virgin olive
oil, plus more for
drizzling
(^1) / 3 cup fi nely grated
Parmigiano-Reggiano
cheese, plus shaved
cheese for garnish
6 heads of Little Gem
lettuce, trimmed and
halved lengthwise
- Make the fritters In a
medium bowl, whisk flour
with cornmeal, baking
powder, baking soda, cheese,
(^1) / 2 teaspoon salt, and (^3) / 4
teaspoon pepper. In another
medium bowl, whisk milk with
buttermilk, egg, chives,
anchovies, and anchovy oil.
Stir wet ingredients into dry
ingredients until just com-
bined. Cover and refrigerate
batter for 1 hour.
- Meanwhile, make the
salad In a blender, puree
anchovies with egg yolk,
shallot, garlic, mustard,
vinegar, lemon juice, piment
d’Espelette, and 1 teaspoon
salt until smooth. With
machine on, drizzle in 1 cup
olive oil until incorporated.
Transfer dressing to a
small bowl and stir in finely
grated Parmesan. - In a medium saucepan,
heat 2 inches canola oil to
360° F. Drop 6 rounded
tablespoonfuls of batter into
oil and fry, turning once,
until fritters are golden brown
and crisp, 1 to 2 minutes.
Using a slotted spoon,
transfer to a paper towel–
lined plate to drain. Repeat
with remaining batter. - Arrange lettuce and
anchovy fritters on 6 plates
or a large platter. Drizzle
salad with dressing. Garnish
with Parmesan shavings
and a drizzle of olive oil;
serve immediately.
—BRYAN VOLTAGGIO;
MICHAEL VOLTAGGIO
Antipasto Chopped
Salad
TOTAL 20 MIN; SERVES 8There is something naughty—
and really delicious—about
eating a green salad studded
with rich nuggets of cheese
and salami.3 Tbsp. extra-virgin
olive oil
1 Tbsp. white wine
vinegar
1 Tbsp. chopped parsley
1 1 / 2 tsp. fresh lemon juice(^1) / 2 garlic clove, minced
(^1) / 2 tsp. dried basil
(^1) / (^8) tsp. crushed red pepper
Pinch of dried oregano
Kosher salt and pepper
1 15-oz. can chickpeas,
drained
1 heart of romaine (8 oz.),
sliced
(^1) / 2 small head of radicchio,
sliced
1 small English cucumber,
chopped
4 1 / 2 oz. soppressata, diced
4 oz. provolone cheese,
diced
4 oz. black olives, pitted
and chopped
(^1) / 2 small red onion, thinly
sliced
(^1) / (^4) cup chopped
peperoncini peppers
(^1) / 4 cup packed celery
leaves
In a large bowl, whisk olive oil
with vinegar, parsley, lemon
juice, garlic, basil, crushed
red pepper, and oregano.
Season with salt and pepper.
Add chickpeas, romaine,
radicchio, cucumber, sop-
pressata, provolone, black
olives, sliced onion, peperon-
cini, and celery leaves; toss
to coat. —BROOKS REITZ
WINE Crisp Italian rosé: 2016
Cantele Negroamaro Rosato.
Antipasto Salad with
Green Olive Tapenade
TOTAL 25 MIN; SERVES 8
Chef Nancy Silverton’s salad
combines the best parts of
antipasto—pickled vegeta-
bles, cured meat, salty olives,
and creamy mozzarella—in a
crunchy, fresh salad. Serve
with crusty bread and make
it a meal.
(^1) / 4 cup peperoncini,
stemmed, seeded, and
fi nely chopped
(^1) / 2 cup extra-virgin olive
oil, divided
3 Tbsp. jarred green olive
tapenade
1 1 / 2 cups bocconcini
(mozzarella balls)
(about 9 oz.)
4 tsp. fresh lemon juice
4 tsp. red wine vinegar
4 tsp. minced garlic
1 tsp. dried oregano
Kosher salt
Freshly ground black
pepper
1 small head iceberg
lettuce, halved, cored,
and fi nely shredded
(about 4 cups)
6 oz. thinly sliced Genoa
salami, cut into thin
strips (about 1^1 /^2 cups)
(^1) / 2 cup green olives, such
as picholine
6 small basil leaves
- Stir together peperoncini,
(^1) / 4 cup oil, and tapenade in a
medium bowl. Add boccon-
cini, and toss to combine.
- Whisk together lemon
juice, vinegar, garlic, and
oregano in a small bowl.
Whisk in remaining^1 / 4 cup oil;
season with salt and pepper. - Combine lettuce, salami,
bocconcini mixture, and half
of vinaigrette in a bowl; toss
well to combine. Transfer
salad to a large platter. Top
with olives and basil leaves.
Drizzle with remaining vinai-
grette. —NANCY SILVERTON