Family, Legacy and Lettuce at Red Acres Hydroponics
Bryan Williams has brought hydroponics to his family’s fifth generation family farm in Kent County, Maryland.
There’s nothing basic about a Caesar salad, especially not when you’re using the best local lettuces, picked fresh that morning. This simple salad leans into the star of the show—the lettuce—with a few upgrades for a rich tartness (egg yolk and champagne vinegar). Tossed with croutons, this salad is perfect on its own, matched with your protein of choice, or paired with light dinner.
Ingredients
SERVINGS: 2-4 Serving(s)
For the Salad Dressing
- 2 tablespoons (and up to 3 tablespoons) Dijon mustard
- 1 tablespoon French champagne vinegar
- 1 teaspoon Worcestershire sauce
- 2 cloves fresh garlic, peeled
- 4 whole anchovy filets
- 1 egg yolk
- ½ whole lemon, juiced
- ¼-½ cup olive oil (less for a creamier consistency)
- ¼ cup freshly grated Parmesan
- Freshly ground black pepper
For the Croutons
- ½ loaf crusty baguette, ideally a little stale
- ¼ cup olive oil
- 2 cloves fresh garlic, peeled
For the Salad
- Any mixed greens from Red Acres Hydroponics (add arugula for a subtle heat) Fresh Parmesan wedge
Preparation
For the dressing
With a food processor or blender, combine the Dijon mustard, vinegar, Worcestershire, garlic, anchovies, egg yolk and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Add more oil for a thinner dressing, less for a creamier consistency. Scrape down the sides. Add the Parmesan and a generous grind of black pepper. Note: the anchovies provide all the salt. No additional seasoning is needed. Thoroughly combine and refrigerate for at least an hour before serving to let the flavors come together.
For the croutons
Tear the bread into roughly one-inch cubes. Set aside in a bowl. Heat the olive oil in a small saucepan or skillet over low heat. Mince the garlic cloves and add them to the oil. Gently stir. After 3 to 5 minutes, turn off the heat. Drizzle the warmed olive oil over the bread cubes in the bowl and mix by hand. Sprinkle with a good sea salt, then toss into a hot frying pan and cook until golden brown and crisp.
For the salad
Red Acres lettuces are clean and pesticide free, so no need to wash. Tear one head for two people (double that depending on how many you’re serving) by hand into a large serving bowl. Use a vegetable peeler, shave off large, thin slices of Parmesan, then drizzle half of the dressing over the greens with another handful of Parmesan to top. Toss, then top with croutons and serve.
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