How to Reinvent a Classic Caesar with Fall Flavors

What makes it work?

A classic Caesar salad is so universally loved I hate to even mess with it, right? But what if you take the classic Caesar and add just a few fall flavors to it? Not exactly transform into something else entirely but just give it an update. Call it a seasonal twist on a classic. Like a new haircut. Well maybe that’s not a great example because I’ve had a few of those go very badly…. however, it’s my goal to convince you that this is a very good idea. Seasonal cooking calls for ingenuity and change.

The Classic

I almost always make my Caesar dressing from scratch because it really is easy if you have the ingredients on hand and it’s worth the few minutes it takes. Mayonnaise, garlic, real Parmesan cheese, lemon juice, Worcestershire sauce, and the controversial but important ingredient (anchovy). Just a few pulses in the mini-food processor and you are done. Plus, it can be done several days in advance. The flavor of homemade Caesar dressing is infinitely better with anchovies blended into the dressing (that the umami flavor that people love and don’t know why they love it). I know it’s not for everybody, but it really makes a difference. You won’t even know they are there. Okay, okay. This is all part of a traditional Caesar salad. I get it. So, what makes the fall edition different?

The Twist

The twist is the addition of roasted pumpkin seeds with warm spices, homemade rosemary croutons, and a touch of cumin in the dressing. You can use shelled pumpkin seeds (pepitas) or shell on pumpkin seeds depending on your preference. They add crunch, along with the buttery rosemary croutons, and a light layer of Fall flavor. Just enough to tie perfectly into our Fall Dinner Party Menu. Sold? If not, just give it a try and let me know what you think. It’s a subtle nod to the change of seasons.

Fall Caesar Salad Ingredients:

• 2 hearts of romaine, washed and chopped or torn
• Rosemary Croutons (see below)
• Caesar Dressing (see below)
• Roasted Pepitas (see below)
• Shaved Parmesan

Rosemary Crouton Ingredients:

• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons unsalted butter
• 3 large sprigs fresh rosemary chopped (approx. 1 Tablespoon) plus extra for tossing after
• 1 large clove garlic, skin removed
• 4 cups cubed leftover bread
• Salt and pepper

Croutons Method:

1. Heat a medium skillet over medium heat and add in the olive and butter until the butter is just melted.
2. Add the remaining ingredients (cubed bread, whole clove garlic, chopped rosemary) and season with salt and pepper.
3. Turn heat down to medium low and slowly toast the bread on all sides, coating with oil and butter. Add more oil a little at a time if needed.
4. Remove from pan and toss with additional chopped rosemary while still warm (if desired). Cool completely and store in an airtight container.

Fall Caesar Dressing Ingredients:

• 1 large garlic clove
• 3 fillets of anchovy
• ½ tsp ground cumin
• 1/3 cup mayo
• 2 tsp lemon juice
• Grated parmesan plus shaved parmesan for garnish
• 2 Tablespoons olive oil
• ½ tsp Salt  
• ¼ tsp fresh ground pepper

Method:

1. In the bowl of a mini food process pulse the garlic clove a few times and then add in the remaining ingredients.
2. Combine until smooth and then store in fridge until ready to use. Can be done several days ahead.

Roasted Pumpkin Seeds Ingredients:

• 2/3 cup raw pepitas or whole pumpkin seeds (in shell)
• 2 tsps. olive oil
• 1Tbsp brown sugar
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp ground allspice
• ½ tsp ground cinnamon
• 1 tsp kosher salt
• ¼ tsp fresh ground pepper

Method:

1. Preheat oven to 300 degrees. Line a baking sheet with parchment. 
2. In a small bowl mix together the olive oil with the sugar, spices, salt and pepper.  Toss the pumpkins seeds in the mixture and distribute evenly on sheet pan.  Roast for 20-25 minutes, mixing around in between to ensure they roast evenly.  They should be crisp and turning color and crunchier in texture when done.  Add a little more salt if desired. 
3. Cool and set aside.  Can be stored in airtight container for several days

Assembly:

1. In a large bowl toss the chopped lettuce with a few tablespoons of the Caesar dressing. You don’t want to overdo it or the lettuce will get wilted and soggy. Arrange the lettuce only on a serving platter.
2. Arrange some of the toasted and spiced pumpkin seeds and rosemary-garlic croutons over the lettuce so you have an even distribution. Save extra for another use.
3. Shave Parmesan cheese over the top with a vegetable peeler and serve with extra dressing on the side.

What to make with it?

Now that I’ve sold you on a fall version of the classic Caesar salad what goes well with it for your next dinner party? The dishes below are all seasonal and pair really well with the Caesar salad. Best of all, there are a few do-ahead steps to making entertaining at home easier.

• Appetizer – Slow Roasted Grape Crostini with honey, whiskey, lemon and thyme
• Fall Caesar Salad with Roasted Pumpkin seeds & Rosemary Croutons
• Butternut Squash Risotto with Pancetta & Fried Sage
• Cider Brined Pork Chops
• Pumpkin Mini-Bundt Cakes with Maple Frosting

Presentation:

Presentation for a salad served family style is pretty limited. So, it really comes down to the question of platter or large salad bowl? Well, you could really go either way. I like large white platters or salads with lots of ingredients because you can spread them out and really show each ingredient in the salad rather than just one big, jumbled mess. Also, it’s better for the perfect bite ratio. However, for this salad, there aren’t a lot of ingredients so a bowl or platter will do!

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