Caesar Salad Bouquet

Caesar Salad Bouquet

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This Caesar salad bouquet recipe is a fun way to eat the classic Caesar salad. With a parsley pistachio puree, it gives this recipe a nutty and sweet surprise following its zesty and creamy dressing.

With all Leftovers posts, we create a fun and tasty recipe and draw inspirations from the traditional concept. Please take the time to look at The Journey to appreciate where it all came from: The Classic Caesar Salad

When recreating the classic Caesar salad, I had to purchase way more than I had to. Instead of making a Caesar salad again, I wanted use the exact same ingredients and present it in a fun way, while including a parsley pistachio puree.

If you follow my Instagram account, you will see that I tried making a recipe with liquefied goat cheese and this parsley puree as a different take on a charcuterie board. It did not come out the way I wanted, so I didn’t include it here in the blog. Through this experiment, I did know exactly what I wanted to with the parsley pistachio puree.

Instead of flowers, give your loved ones an edible arrangement!

Caesar dressing recipe made with anchovies, garlic, egg yolk, olive oil, vegetable oil, lemon juice, Dijon mustard, and Parmesan cheese.
Parsley, spinach, and pistachio puree.
Caesar salad bouquet with hands holding them with wood background.
Caesar salad bouquet in a glass vase on top of marble setting.

*I went to culinary school, worked as a chef for 8 years, but never really learned how to cook until I read these four books. If you want to go beyond cooking from just reading a recipe, I go into details in how these four books changed the way I cook: Learning How to Cook
Before you continue, links in this post are Amazon Affiliate links to books I love and still use to this day!

Caesar salad, salad recipe, recipes, salad recipes, salad bouquet
Salad, appetizers, recipes
Mexican, French
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Caesar Salad Bouquet

This Caesar salad bouquet recipe is a fun way to eat the classic Caesar salad. With a parsley pistachio puree, it gives this recipe a nutty and sweet surprise following its zesty and creamy dressing.

prep time: 20 minscook time: total time: 20 mins

ingredients

Dressing
  • 6 anchovy fillets
  • 2 garlic cloves
  • 2 egg yolks
  • 2 1/2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil
  • 1/2 cup vegetable oil
  • salt and pepper to taste
Bouquet
  • 1 romaine lettuce
  • 1 bell pepper
  • 1 celery rib
  • 10 spinach leaves
Parsley Pistachio Puree
  • ¼ cup parsley
  • 1 cup spinach
  • 3 tbsp pistachio
  • 2 ice cubes
  • ¼ cup water
  • Salt to taste

instructions

Dressing
  1. Mince garlic and anchovy fillets and put in bowl.
  2. Add egg yolks, lemon juice, mustard and whisk until smooth. (save the whites)
  3. While whisking, add olive oil slowly and you will see it to start emulsifying (thickening)
  4. In a continuous stream add in the vegetable oil while still whisking
  5. Add Parmesan cheese and salt and pepper to taste
Parsley Pistachio Puree
  1. Boil Spinach in salted water until cooked through and blanch in ice water (roughly 2-3 minutes)
  2. Boil parsley in salted water until cooked through and blanch in ice water (roughly 5-6 minutes)
  3. Cut celery rib in half (vertically) and cook in water and blanch in ice water (roughly 1-2 minutes) and put to side
  4. With hand, squeeze spinach and parsley until water is drained and put in blender
  5. Add pistachio, ice cubes, and water with the spinach and parsley and blend until you get a nice smooth puree
Finishing Bouquet
  1. Pick out 4 big romaine lettuce leaves and lay on top of each other forming a nice semi-circle
  2. Spread 1 tbsp worth of parsley pistachio puree onto one of the leaves
  3. hand toss the dressing with spinach, bell pepper, raw celery and place in the middle of romaine leaves
  4. Enclose by making a cone at the bottom and tie the blanched celery ribs at the bottom of the cone.
  5. Add the cooked eggs in the middle, add extra dressing if need be

Calories

216.41

Fat (grams)

16.88

Sat. Fat (grams)

1.98

Carbs (grams)

19.52

Fiber (grams)

.68

Net carbs

.59

Sugar (grams)

12.89

Protein (grams)

.89

Sodium (milligrams)

367.52

Cholesterol (grams)

39.7
Created using The Recipes Generator
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