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.
Recipe - Foodland Farms Aina Haina
Blackened Ahi Caesar Salad
0
Servings4
0Ingredients
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
- Slather the ahi with the softened butter.
- Dredge it in the blackening spice to evenly coat.
- Heat a saute pan to high heat. Cast iron works well.
- 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.
- 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.
- 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.
- Season with salt and pepper. You may adjust the consistency with more lemon juice or water.
- Add in the romaine and using a fork and spoon, toss to dress.
- Place the salad on plates or a serving platter.
- Garnish with the croutons and cheese.
- Slice the ahi and shingle over the salad. Serve.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Ahi Sashimi, Block, 1 Pound
$40.99 avg/ea$40.99/lb
Not Available
Challenge Butter, Salted , 16 Ounce
Member Price
$9.49 was $10.59$0.59/oz
Shaka Moa Cage-Free Eggs, Local, Large, 12 Each
Member Price
$9.49 was $9.99$0.79 each
Amore Anchovy Paste, 1.58 Ounce
$4.29$2.72/oz
Garlic, 1 Each
$1.39
Grey Poupon Dijon Mustard, 8 Ounce
Member Price
$4.99 was $5.89$0.62/oz
Morton Salt, 26 Ounce
Member Price
$3.99 was $4.99$0.15/oz
Not Available
Tabasco Pepper Sauce, 2 Ounce
Member Price
$2.49 was $3.49$1.25/oz
L&P Worcestershire Sauce, 10 Ounce
$7.59$0.76/oz
Lemon, 1 Each
Member Price
$0.99 was $2.39
Maika`i Extra Virgin Olive Oil, 500 Millilitre
Member Price
$8.99 was $12.69$0.02/ml
Romaine Lettuce, 1 Pound
Member Price
$2.99 avg/ea was $4.99 avg/ea$2.99/lb
New York Garlic & Butter Croutons, 5 Ounce
Member Price
$3.49 was $4.59$0.70/oz
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
- Slather the ahi with the softened butter.
- Dredge it in the blackening spice to evenly coat.
- Heat a saute pan to high heat. Cast iron works well.
- 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.
- 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.
- 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.
- Season with salt and pepper. You may adjust the consistency with more lemon juice or water.
- Add in the romaine and using a fork and spoon, toss to dress.
- Place the salad on plates or a serving platter.
- Garnish with the croutons and cheese.
- Slice the ahi and shingle over the salad. Serve.