Tasty Tuesday: Caesar Salad & Hummus with Chef Mara

WCCB Staff,

CHARLOTTE, N.C. – We’re kicking off 2024 the healthy way! Chef Mara of The Foodie School is here with an easy salad to get some veggies into our diet, plus homemade hummus!

Get more info on The Foodie School or take a class with Mara here!

Caesar Salad

Ingredients

  • 3 romaine hearts
  • 1 pint grape or cherry tomatoes
  • Baguette, cut into 1-inch cubes
  • 6 anchovy fillets packed in oil
  • 1 garlic clove
  • 2 egg yolks
  • 2 tablespoons fresh lemon juice
  • ¾ tablespoon Dijon mustard
  • 2 tablespoons olive oil, divided
  • ½ cup canola oil (or other neutral flavored oil)
  • ¼ cup finely grated parmesan
  • Kosher salt
  • Freshly ground black pepper
  • Parmesan shavings (garnish)

Directions

1. Preheat oven to 350 degrees. Cut the baguette in 1 inch cubes. Toss with olive oil and salt and pepper. Toast in the oven until slightly golden brown, but not completely hard (about 10-15 minutes).

2. In a blender, combine the anchovy fillets, garlic clove, and a pinch of salt. Blend until smooth. To blender, add egg yolks, lemon juice, and Dijon mustard. Blend to combine. Drop by drop, gradually stream in 2 tablespoons olive oil (while blender is running), then the canola oil. Blend until dressing is thick and glossy.

3. Pour dressing into a bowl and stir in finely grated parmesan. Adjust seasoning with salt, pepper, and/ or lemon juice.

4. To assemble skewers, place cut romaine lettuce, tomatoes, and croutons on the skewers. Drizzle the skewers with dressing and garnish with shaved parmesan and black pepper.

Prep/Equipment 1x Single Batch

  • Prep Ahead: Make Garlic Oil, Make Croutons, Cut Lettuce
  • Food Processor x1
  • Large Bowl x1
  • Tongs x1
  • Larger Plate Microplane x1
  • Egg Separating Bowl x2
  • Lemon squeezer x1

Hummus

Ingredients

  • Two 13.5 ounce boxes chickpeas, drained, liquid reserved
  • ½ lemon, juiced – or more if desired
  • ½ cup tahini
  • 2 Tbsp. Flat-Leaf Parsley, leaves
  • 2 – 4 cloves garlic
  • ½ – ⅔ cup extra-virgin olive oil, plus more for serving
  • 1 teaspoon kosher salt
  • Vegetable crudité and pita chips, for serving

Directions

1. Put the chickpeas, lemon juice, tahini, parsley and garlic into a food processor and pulse until smooth.

2. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth.

3. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.

Prep/Equipment

  • Prep Ahead: Soak Beans, Mince Onion/Garlic – Cook Beans, Cut Crudite
  • Juicer
  • Cuisinart