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Bibb lettuce and cauliflower Caesar salad

Samantha Okazaki / TODAY


  • 1 large egg yolk
  • 1 tsp white anchovy
  • 1/4 tsps garlic, minced
  • 1 Tbs + 2 tsps lemon juice
  • 1/2 tsps parmesan, grated
  • Pinch black pepper, ground
  • 1/3 cup grapeseed oil
  • Pinch Salt
  • 1 cup Romanesco broccoli
  • 1 cup Rainbow Cauliflower (Purple, Yellow, White)
  • Bibb Lettuce (If hydroponic you would need 4 each, if using regular Bibb in the warmer months you may only need 2 each)
  • 1 Meyer lemon
  • 1 small red onion
  • 1 cup-sized piece of parmigiano reggiano cheese
  • 2 oz extra virgin olive oil
  • 1/4 tsp black pepper
  • Pinch sea salt
  • 1 small baguette

Chef notes

The dressing can also be made in a food processor by following the same careful process of incorporating the oil into the egg yolk so that the dressing does not break.


Chop the anchovy fine.

Paste the garlic with the side of a chefs knife. In a medium sized bowl lightly whisk the egg yolks, add the pasted garlic and stream in the grapeseed oil very slowly while always whisking as not to break the dressing. Stop when half of the oil is incorporated. Add half of the lemon juice and follow the same procedure with the remaining grapeseed oil, being careful not to break the dressing. 

When all of the oil is incorporated, add the Parmesan, anchovy and adjust the seasoning with the remaining lemon juice, salt and pepper.

Slice the baguette on a bias approximately 1" thick. Grill or toast them so that the outside is golden brown but still soft in the middle. Rub with a piece of raw garlic and drizzle with olive oil. Serve with the salad.

Slice the cauliflower and romanesco very thin. Drizzle with olive oil and black pepper and reserve. Slice the red onions thinly and reserve.

Trim the outer leaves of the Bibb lettuce and make sure that it is clean. 

Cut the Bibb into wedges and divide into portions. Toss the cauliflower with a little squeeze of Meyer lemon juice, sea salt and grate in a bit of Parmesan cheese. Season the portions of Bibb with extra virgin olive oil, lemon, sea salt, black pepper. 

Arrange the sliced cauliflower over the Bibb and drizzle the Caesar dressing over top. Place sliced red onion atop and serve.

Source: Shea Gallante