Danny's Caesar Salad

Castelvetrano Olives, Celery Root, Focaccia Croutons & More

Pizza Friends, hello! Did you miss me? I miss you. I’m popping in here quickly to share a recipe for a Caesar salad inspired by one I had at Danny’s in NYC this past week. It is a mix of classic and unusual elements, and I have been dreaming about it for days. I made it for my family last night, and while my children worked their way around the “surprises,” Ben and my in-laws loved it. I think you will, too.

To make it, you’ll need a few things: a block of Pecorino Romano or Parmigiano Reggiano, Castelvetrano Olives, Caesar Dressing, and celery root…I know, sounds wrong, but I promise you it works.

First, you’ll peel and thinly slice the celery root:

Place it in a bowl and sprinkle it with salt — this will help it soften:

Next, get going on some croutons. Danny’s uses everything bagel crisps, which are delicious, but which can be hard to find (at least where I am), so I opted to use focaccia. I found this guy in the freezer…

… and while it was a little bit past prime…

… it made exceptional croutons: olive oil, flaky sea salt, 425ºF for 10-15 minutes or until beautifully golden all around:

Next, chop up some Romaine:

Place it in a bowl with the now slightly softened celery root, olives to taste, and croutons, and toss with dressing to taste. It should be nicely dressed.

Finally, transfer it to a shallow platter and shave pecorino or parmesan over the top until it is generously blanketed:

That’s it! Hope you love it. Have a great weekend, Friends 🥗

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