Anchovies are arguably the best part of a Caesar salad. But since not everyone is a fan, we came up with the perfect substitution—canned smoked trout. Pleasantly salty and less fishy, it gives this make-ahead dressing tons of flavor. Splurge for good-quality sourdough from your local bakery for the croutons; it makes a big difference. Toss the salad together with the dressing just before serving to keep the lettuce nice and crunchy.

Paige Grandjean

Gallery

Credit: Greg Dupree

Recipe Summary

active:
20 mins
total:
35 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Toss together bread cubes, 1/4 cup olive oil, 3 smashed garlic cloves, 3/4 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet until bread is evenly coated. Spread in a single layer. 

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  • Bake in preheated oven, stirring occasionally, until golden brown, 12 to 16 minutes. Remove croutons from oven, and let cool completely, about 15 minutes.

  • Meanwhile, combine canned trout (with liquid), about one-third of the Parmesan, egg yolk, lemon juice, capers, Dijon, Worcestershire sauce, remaining smashed garlic clove, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in a blender. Process until smooth, about 20 seconds. With blender running, add remaining 1/4 cup olive oil in a slow, steady stream, processing until smooth, about 20 seconds. 

  • Toss together dressing, romaine, radicchio, croutons, and one-third of the Parmesan in a large bowl until coated. Transfer to a serving platter, and top with remaining Parmesan. 

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