It's Salad Time!

During the winter, I tend to make a lot of rich and hearty dishes, so it's no wonder sometimes nothing sounds better than salad for dinner. I recently created a cold-weather adaptation of my classic Caesar salad. Sauteed mushrooms and potatoes make it filling enough for dinner while lots of baby romaine keeps it fresh and light. Here's what I came up with:

Annie's Wintertime Caesar

If you like, add extra green—plus extra vitamins—to this salad by tossing in some blanched asparagus or haricots vert. 

1. Precook about 8 baby Yukon gold potatoes: I usually just microwave them until soft, about 5 to 7 minutes. You may also bake them at about 350 F for 25 to 30 minutes. Let cool, then halve them.

2. For the dressing, into a blender, add about 2 or 3 tablespoons lemon juice, 2 teaspoons dijon mustard, 4 anchovy fillets (or 2 teaspoons anchovy paste or 1 tablespoon anchovy-based fish sauce), 1 clove garlic (minced), 1/2 teaspoon salt, 1 teaspoon black pepper, and 1 raw egg yolk (if you are anti-raw egg yolk, use 1 heaping tablespoon mayonnaise instead... but I highly recommend the egg yolk—especially if you know your eggs are fresh). Puree until smooth. While the blender is running, slowly pour in 1/3 cup olive oil. Blend until emulsified. Stir in 1/4 cup grated parmesan cheese. Set aside.

3. Meanwhile, in a medium dry skillet, toast 1/2 cup pine nuts over medium-low heat, shaking the skillet occasionally for even toasting, about 4 minutes. Transfer the pine nuts to the serving dish you intend to use. Add 2 tablespoons olive oil to the hot skillet, turning it to coat. Add the halved potatoes, cut sides down and sprinkle with about 1/2 teaspoon each thyme, salt, black pepper. Allow to cook over medium-high heat for about 1 minute, then stir and to continue to brown for about 4 to 5 minutes. Transfer the potatoes to the serving dish. Add 1 tablespoon additional olive oil to the hot skillet. Add 8 ounces sliced fresh mushrooms. Cook over medium-high heat until the mushrooms are lightly browned and softened, about 5 minutes. Remove from heat and transfer the mushrooms to the serving dish.

4. Thinly slice 1 shallot; add to serving dish. Pour 5 ounces of clean and dry baby romaine lettuce  and the dressing onto the serving dish. Toss gently to coat. (The romaine should wilt slightly.) Sprinkle with additional grated Parmesan cheese, if desired.