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Arugula Caesar Salad

Prep Time:10 Minutes
Cook Time:5 Minutes

Nutritional Information

A nice peppery twist to the classic Caesar salad.


  • For the dressing:
  • 1/4 cup mayonnaise
  • 3 ounces parmesan cheese, grated
  • 3 each anchovy fillets
  • 4 ounces buttermilk
  • 1 teaspoon red wine vinegar
  • 3 garlic cloves, smashed
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce (we used Sriracha sauce)
  • to taste kosher salt and ground black pepper
  • 1 pound baby arugula, chilled
  • 3 each endive, cut in half lengthwise
  • 2 cups croutons


  • 1. For the dressing:
  • 2. In a food processor, combine the mayonnaise, parmesan, anchovy fillets, butermilk, red wine vinegar, garlic, Worcestershire sauce and Tabasco sauce. Process until smooth. Season to taste with salt and pepper. If the dressing appears too thick, add a little more buttermilk until desired consistency is reached. Set aside.
  • 3. Preheat EGG to 350 degrees for direct heat. Grill the endives cut side down for 5 minutes, or until nicely charred. Remove endive from the EGG and let cool. Once cooled, cut the endive into small bize size pieces.
  • 4. In a large bowl, combine the baby arugula and the endive. Pour dressing over the greens and gently toss to thoroughly coat. Season to taste with kosher salt and ground black pepper.
  • 5. Serve with croutons.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828