Spicy, Garlicky Caesar Salad

Shichimi togarashi (“seven flavor chili pepper”), also known as nana-iro togarashi or simply shichimi, is a common Japanese spice mixture containing seven ingredients. *wikipedia

A typical blend may contain: coarsely ground red chili pepper (the main ingredient), ground sansho, roasted orange peel, black sesame seed, white sesame seed, hemp seed, ground ginger, nori or aonori

White Anchovies also called a boquerone, is a type of fresh fish usually cured in oil and white vinegar. Popular in Spanish cuisine as a tapas, white anchovies can be used in a variety of dishes including salad dressing and as pizza toppings. The only difference between white anchovies and canned anchovies is the way they are packaged. I find white anchovies have a gentler taste and are similar in flavor to a pickled herring. Very worth it, if you can find them.



Greens & Garnish


  1. To prepare the dressing, place the anchovies, garlic, egg yolks, mustard, vinegar, lemon juice, Worcestershire sauce, Tabasco sauce, pepper, and Parmigiano Reggiano cheese in a blender or food processor and puree.
  2. With the machine running, add the oil in a steady stream and blend until the mixture no longer separates when allowed to stand for several minutes.
  3. If adding croutons, cut bread into cubes and toast in the oven or on the stove top with a drizzle of olive oil.
  4. To plate, spread a spoonful or two of dressing on a plate and top with half a romaine heart you may also cut each half in half again or in even smaller pieces and place on top of the dressing. Drizzle a bit more dressing over the salad.
  5. Garnish with a sprinkle of Shichimi Togarashi, cracked pepper, shaved or grated Parmigiano Reggiano, a couple of white anchovy filets (shown above) and a lemon wedge.