Ananda Caesar Salad with Cornmeal-Chickpea Pancake

Ananda Caesar Salad with Cornmeal-Chickpea Pancake
Photo by Lara Ferroni

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 4 1-inch-thick slices whole wheat bread
  • ¼ cup onion
  • 2 12-inch squares cheesecloth
  • ½ cup buttermilk
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon fine sea salt
  • + 18 more ingredients
    • ½ teaspoon fine sea salt
    • 2 large leaves basil
    • 1 ½ tablespoons Parmesan cheese
    • ¼ cup chickpea flour
    • 1 tablespoon sherry vinegar
    • 1 large egg
    • 2 cloves garlic
    • 1 tablespoon onion
    • 1/8 teaspoon baking powder
    • ¼ cup fine yellow cornmeal
    • 1 clove garlic
    • 2 large leaves basil
    • 1 cup plain low-fat yogurt
    • 1/8 teaspoon fine sea salt
    • 2 cups iceberg lettuce
    • 1/8 teaspoon dried Guntur red chile
    • 1 teaspoon extra-virgin olive oil
    • 1 2-ounce piece Parmesan cheese

Line fine-mesh sieve with double layer cheesecloth and place over medium bowl. Transfer yogurt to sieve, then pull up and tie together edges of cheesecloth, wrapping yogurt into bundle. Cover with plastic wrap and allow to drain in refrigerator at least 8 hours or overnight. Discard liquid. In me...

View full recipe at Epicurious

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