Blackened Ahi Caesar SaladBlackened Ahi Caesar Salad
Blackened Ahi Caesar Salad
Blackened Ahi Caesar Salad
In episode 17 of Home Cooking with Foodland, Chef Keoni shares his tips for making a classic creamy Caesar dressing. Tossed with fresh romaine lettuce, home-made croutons and topped with seared ahi.
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Recipe - Foodland Farms Ala Moana
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Blackened Ahi Caesar Salad
0
Servings4
0
Ingredients
Sashimi-Grade Ahi Block, 1/2 Pound
Blackening Spice, 1/2 Cup
Softened Butter, 2 Tablespoons
Egg Yolk, 1 Yolk
Anchovy Filet, 1 Filet
Garlic Clove, 1 Clove
Dijon Mustard, 1/2 Teaspoon
Salt, 1 Pinch
Ground Black Pepper, 1 Pinch
Tabasco Sauce, 1 Dash
Worcestershire Sauce, 1 Dash
Lemon, 1/2 Lemon
Olive Oil, 1/2 Cup
Romaine Heart, 1 Heart
Croutons, 1/2 Cup
Parmesan, 1/4 Cup
Directions

Ingredients

  • 1/2 pound sashimi grade ahi block
  • 1/2 blackening spice (your favorite brand)
  • 2 tablespoons softened butter
  • 1 egg yolk (pasteurized)
  • 1 anchovy filet (or 1/2 tablespoon anchovy paste)
  • 1 garlic clove (chopped)
  • 1/2 teaspoon dijon mustard
  • 1 pinch of salt
  • 1 pinch ground black pepper
  • 1 dash tabasco sauce
  • 1 dash worcestershire sauce
  • 1/2 lemon (juice only)
  • 1/2 cup olive oil (or 50/50 blend olive oil and extra virgin olive oil)
  • 1 small romaine heart (cut into 1 inch pieces)
  • 1/2 cup croutons (homemade or your favorite brand)
  • 1/4 cup freshly grated parmesan

 

Directions

  1. Slather the ahi with the softened butter.
  2. Dredge it in the blackening spice to evenly coat.
  3. Heat a saute pan to high heat. Cast iron works well.
  4. When the pan is really hot, lay the ahi into the pan and let it sear. When the spice is blackened, flip. This should take 30 seconds or so per side. Remove and reserve.
  5. In a large sala bowl, add in the yolk, garlic, dijon mustard, anchovy, salt, pepper, tabasco and worcestershire sauce and lemon. Whisk it to blend.
  6. While whisking, slowly add in the oliv oil in a thin stream. You will see it emulsify into the egg mixture. Continue to slowly add in the oil until it is incorporated.
  7. Season with salt and pepper. You may adjust the consistency with more lemon juice or water.
  8. Add in the romaine and using a fork and spoon, toss to dress.
  9. Place the salad on plates or a serving platter.
  10. Garnish with the croutons and cheese.
  11. Slice the ahi and shingle over the salad. Serve.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
Sashimi-Grade Ahi Block, 1/2 Pound
Fresh Ahi Sashimi, Block
Fresh Ahi Sashimi, Block, 1 Pound
$40.99 avg/ea$40.99/lb
Blackening Spice, 1/2 Cup
Not Available
Softened Butter, 2 Tablespoons
Challenge Butter, Salted
Challenge Butter, Salted , 16 Ounce
Member Price
$6.49 was $9.29$0.41/oz
Egg Yolk, 1 Yolk
Shaka Moa Cage-Free Eggs, Local, Large
Shaka Moa Cage-Free Eggs, Local, Large, 12 Each
Member Price
$9.49 was $9.99$0.79 each
Anchovy Filet, 1 Filet
Amore Anchovy Paste
Amore Anchovy Paste, 1.58 Ounce
$4.29$2.72/oz
Garlic Clove, 1 Clove
Garlic
Garlic, 1 Each
$1.39
Dijon Mustard, 1/2 Teaspoon
Grey Poupon Dijon Mustard
Grey Poupon Dijon Mustard, 8 Ounce
Member Price
$3.59 was $5.89$0.45/oz
Salt, 1 Pinch
Morton Salt
Morton Salt, 26 Ounce
Member Price
$3.99 was $4.99$0.15/oz
Ground Black Pepper, 1 Pinch
Not Available
Tabasco Sauce, 1 Dash
Tabasco Pepper Sauce
Tabasco Pepper Sauce, 2 Ounce
Member Price
$2.79 was $3.49$1.40/oz
Worcestershire Sauce, 1 Dash
L&P Worcestershire Sauce
L&P Worcestershire Sauce, 10 Ounce
Member Price
$5.49 was $7.59$0.55/oz
Lemon, 1/2 Lemon
Lemon
Lemon, 1 Each
Member Price
$0.99 was $2.39
Olive Oil, 1/2 Cup
Maika`i Extra Virgin Olive Oil
Maika`i Extra Virgin Olive Oil, 500 Millilitre
Member Price
$8.99 was $12.69$0.02/ml
Romaine Heart, 1 Heart
Romaine Lettuce
Romaine Lettuce, 1 Pound
Member Price
$2.99 avg/ea was $4.99 avg/ea$2.99/lb
Croutons, 1/2 Cup
New York Garlic & Butter Croutons
New York Garlic & Butter Croutons, 5 Ounce
Member Price
$3.99 was $4.59$0.80/oz
Parmesan, 1/4 Cup
Bel Gioioso Shredded Cheese, Parmesan
Bel Gioioso Shredded Cheese, Parmesan, 5 Ounce
$6.99$1.40/oz

Directions

Ingredients

  • 1/2 pound sashimi grade ahi block
  • 1/2 blackening spice (your favorite brand)
  • 2 tablespoons softened butter
  • 1 egg yolk (pasteurized)
  • 1 anchovy filet (or 1/2 tablespoon anchovy paste)
  • 1 garlic clove (chopped)
  • 1/2 teaspoon dijon mustard
  • 1 pinch of salt
  • 1 pinch ground black pepper
  • 1 dash tabasco sauce
  • 1 dash worcestershire sauce
  • 1/2 lemon (juice only)
  • 1/2 cup olive oil (or 50/50 blend olive oil and extra virgin olive oil)
  • 1 small romaine heart (cut into 1 inch pieces)
  • 1/2 cup croutons (homemade or your favorite brand)
  • 1/4 cup freshly grated parmesan

 

Directions

  1. Slather the ahi with the softened butter.
  2. Dredge it in the blackening spice to evenly coat.
  3. Heat a saute pan to high heat. Cast iron works well.
  4. When the pan is really hot, lay the ahi into the pan and let it sear. When the spice is blackened, flip. This should take 30 seconds or so per side. Remove and reserve.
  5. In a large sala bowl, add in the yolk, garlic, dijon mustard, anchovy, salt, pepper, tabasco and worcestershire sauce and lemon. Whisk it to blend.
  6. While whisking, slowly add in the oliv oil in a thin stream. You will see it emulsify into the egg mixture. Continue to slowly add in the oil until it is incorporated.
  7. Season with salt and pepper. You may adjust the consistency with more lemon juice or water.
  8. Add in the romaine and using a fork and spoon, toss to dress.
  9. Place the salad on plates or a serving platter.
  10. Garnish with the croutons and cheese.
  11. Slice the ahi and shingle over the salad. Serve.