Pungent, salty, and bright, the caesar salad at Zuni Cafe — a much-lauded San Francisco restaurant — is an absolute must-order dish and my desert-island salad. Add the dressing to ribboned asparagus, and it's near unbeatable.
Unlike whole asparagus spears, ribboned asparagus is very delicate in texture, so make certain to dress the salad shortly before serving, as the acid will soften the ribbons. Feel free to add crispy croutons or extra whole anchovies to the salad, though I find it pretty much perfect as is.
Keep reading for the fast and easy recipe.
1/2 tablespoon red wine vinegar Serves one to two, with extra dressing left over.
1/3 cup extra-virgin olive oil
2 1/4 tablespoons chopped salt-packed anchovy fillets (3 to 5 fillets), or anchovy paste
1 teaspoon garlic, minced
A few pinches of kosher salt
1 large egg
1 1/2 ounces parmigiano-reggiano, finely grated (3/4 cup very lightly packed), plus shavings for garnish
Freshly cracked black pepper
1 1/2 tablespoons freshly squeezed lemon juice
1 large bunch (1 pound) asparagus, ribboned
1/2 tablespoon red wine vinegar
Serves one to two, with extra dressing left over.