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A Taste of Wild - Pacific Northwest
Jon Moore and Aubrey Gigandet bring you restaurant-worthy recipes you can make on the road, inspired by their travels in the Pacific Northwest.
Caesar Salad with Grilled Asparagus, Soft-Boiled Egg and Lox
“They can’t all be winners.” On my surfboard, a mushy little wave picked me up and set me gently back down. But it seemed like they’d all been small that day. And although I was a little disappointed, I looked across the salty Pacific, sun sparkling off the water, waves smashing against cliff faces at the shore, and I had another thought. “I’m so grateful to be here.”
I grabbed the next little breaker on the train and rode it in. Aubrey stood outside the RV, smiling, because it was my turn to make dinner. I craved something fresh. Something that gathered the salt and the sun from the day and brought it to my plate. Something like a Caesar.
INGREDIENTS
Dressing ingredients:
- 1 egg yolk
- Juice from 1/2 lemon
- 1/2 teaspoon Dijon mustard
- 1/2 garlic clove, grated
- 3 anchovies finely chopped
- 1/8 cup parmesan, grated
- Vegetable oil to taste
- Salt to taste
Salad ingredients:
- 3 Romaine hearts
- 4 eggs
- 1 bunch asparagus
- Parmesan
- Capers
- Parsley
- Dill
- Salt and pepper
Other ingredients:
- Lox
COOKING TOOLS
- Chef’s knife
- Cutting board
- Large bowl
- Whisk
- Container to store the dressing
- Small pot
- Medium Cast-iron
- Grater
- Peeler
- Grate (if cooking over campfire)
METHOD
In a large bowl, blend together egg yolk, Dijon, juice from half a lemon, garlic clove, grated parmesan and anchovies. Drizzle in the vegetable oil 1 tablespoon at a time as you mix. Keep adding more oil until the dressing is fully thickened. But don’t add too much or the dressing will break and separate into globs that won’t do anyone any good. Season with salt.
If you’re feeling a little frisky, you can grill the romaine like we did. To do this, cut the hearts in half lengthwise. Season the cut edge with olive oil, salt and pepper. Using a very hot cast-iron pan or grill, place your lettuce face down. Cook just that face until charred, and then remove and let cool.
Coat the asparagus with olive oil and sprinkle with salt and pepper. Throw it in a hot cast-iron pan or on the grill until it just barely becomes tender. You still want some crunch.
In a medium size pot, bring water to a boil and carefully drop in the eggs. Cook for exactly 4 minutes. Remove from heat, cool down and peel.
Chop the romaine and slice the asparagus at an extreme bias, and place both into a medium-sized mixing bowl. Add in your capers, parsley leaves, sprigs of dill, the dressing and then toss the salad. Taste and adjust seasoning with salt and pepper. Plate your greenery and garnish with 1 halved egg, some nice pieces of salmon lox and grated parmesan. Delicious.
Yields 4 servings.
