Sesame caesar salad with gochujang
Prep time: 20 minsTotal time: 
Sesame caesar salad with gochujang
This fun twist on a classic caesar salad swaps croutons for gochujang crumbs and adds toasted sesame oil to the dressing
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 3 Little Gem lettuces, cut into wedges
For the Korean-style caesar dressing
- 2 medium egg yolks
- 1 large garlic clove
- 3 anchovy fillets, plus 1 tsp oil from the tin
- 2 tsp dijon mustard
- 15g parmesan, finely grated
- juice of 1 lemon
- 1 tbsp rice vinegar
- 1½ tbsp toasted sesame oil
- 80ml vegetable oil
For the gochujang crumbs
- 2 tsp gochujang (we used Sun Hee)
- 1 tsp light soy sauce
- 1 tbsp vegetable oil
- 30g panko breadcrumbs
Step by step
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For the dressing, put the yolks, garlic, anchovies (and oil from the tin), the mustard, cheese, lemon juice, rice vinegar and sesame oil in a food processor. Briefly pulse to combine then, with the motor running, slowly stream in the vegetable oil until emulsified. Taste and season if needed. Alternatively, make by hand in a large bowl – finely chop the garlic and anchovies first and whisk continuously while slowly adding the oil.
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For the crumbs, whisk the gochujang, soy sauce and oil in a bowl until combined. Add to a frying pan set over a medium-low heat, and stir through the breadcrumbs until well coated in the spicy oil. Toast over a medium heat until slightly deeper golden brown, then tip into a bowl to cool slightly.
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Arrange the lettuce wedges on a platter and generously drizzle over the dressing, getting between the outer layers as much as possible. Sprinkle the breadcrumbs on top to serve.
Make the Korean-style caesar dressing up to 2 days ahead and store in the fridge until ready to serve.
