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Caesar Salad with Yuzu and Asian Greens
Chef Johan Svensson of riingo – New York, NY
Adapted by StarChefs

Yield: ½ quart


  • Mixed greens (tatsoi, mizuna, and romaine lettuce), washed and dried
  • ½ cup yuzu juice*
  • 1 egg yolk
  • 1 Tablespoon rice wine vinegar
  • ½ quart olive oil or canola oil
  • Black pepper
  • Salt
  • 1 ounce Parmesan cheese, grated

*Also called citron, yuzu is a sour Japanese citrus fruit that can be found in Asian markets and specialty food shops.

Tear mixed greens into bite-sized pieces. Place in a bowl and reserve.

In a blender or food processor, combine the yuzu juice, egg yolk, and rice wine vinegar until smooth. Gradually add the oil in a slow, steady stream until the dressing emulsifies and becomes thick and creamy enough to coat the back of a spoon. Adjust seasoning with salt and pepper to taste.

In a large bowl, toss greens with just enough dressing to lightly coat the leaves. Reserve remaining Caesar dressing in an air-tight container and keep refrigerated for up to 1 week.

To serve, place salad in a serving bowl or divide among individual plates, if desired. Garnish with grated Parmesan cheese and serve immediately.

Wine pairing:
A New Zealand Sauvignon Blanc such as the Seresin Sauvignon Blanc 2003

Published: October 2004

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