The first installment of Kenta-Tetsu Kou's new series 'Green's Fabulous'! This Caesar salad features vegetables as the star. A satisfying and exquisite salad made with crispy homemade croutons, fragrant bacon, crunchy lettuce, all tossed in a refreshing mayo-yogurt dressing and topped with a perfectly runny onsen tamago (hot spring egg). It's also a great accompaniment to beer.
Ingredients
Main Ingredients (2 servings)
- 1 slice Bread
- 2-3 slices Bacon
- 1/2 head Lettuce
- 1 Egg
- 2-3 tbsp Grated Parmesan Cheese
Seasonings
- Olive Oil (as needed)
- [A] Salt (to taste)
- [A] Coarsely Ground Black Pepper (to taste)
- [A] Vinegar 1 tsp
- [A] Mayonnaise 2 tbsp
- [A] Yogurt 1 tbsp
- [A] Grated Garlic (a little)
Steps
- Cut the core out of 1/2 head of lettuce in a V-shape and tear into bite-sized pieces.
- Place the cut lettuce in a bowl, cover with a damp, well-wrung paper towel, and refrigerate. (This is the key!) If storing for a long time, it's best to also cover with plastic wrap.
- Cut 1 slice of bread into 16 pieces.
- Heat olive oil as needed in a frying pan and sauté the bread until golden brown. (This is the key!) Absorbing the oil and evaporating moisture is the secret to a crispy finish.
- Remove the cooked croutons, drain any excess moisture, and sprinkle with salt to taste.
- Cut 2-3 slices of bacon into 1cm strips.
- Add the bacon to the same frying pan used for the croutons and cook over low heat until crispy. (This is the key!) Cooking until crispy creates a nice textural accent.
- Remove the cooked bacon. Reserve the oil left in the pan.
- In a bowl, combine [A] 1 tsp Vinegar, [A] 2 tbsp Mayonnaise, [A] 1 tbsp Yogurt, [A] Salt (to taste), [A] Coarsely Ground Black Pepper (to taste), and [A] Grated Garlic (a little), and mix well.
- Take the lettuce out of the refrigerator and pat dry.
- First, toss the lettuce in the bowl with olive oil as needed. (This is the key!) Coating the lettuce with oil prevents it from becoming watery and maintains its crispness.
- Add the prepared dressing to the lettuce and mix lightly, incorporating air into the leaves.
- Add the cooked bacon and croutons and mix again lightly until everything is well combined.
- Arrange the salad loosely on a large serving plate.
- Add 1/2 cup of water (as per the video) to a heatproof container and gently place 1 egg into it.
- Pierce the yolk of the egg several times with a bamboo skewer. (This is the key!) Do this to prevent it from bursting.
- Microwave on 600W for 1 minute to create an onsen tamago (hot spring egg).
- Carefully scoop out the onsen tamago with a slotted spoon and drain any excess water thoroughly.
- Place the onsen tamago in the center of the arranged salad.
- Generously sprinkle with 2-3 tbsp Grated Parmesan Cheese and add coarsely ground black pepper to taste as desired.
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