The Caesar salad practically calls out for a flourish of colatura, amping up the umami-rich flavor that the anchovy brings to the classic dressing. It also dials up the premium positioning of a salad, elevating the profile with a surprising flavor bomb that boasts heirloom status. Cellaio in Monticello, N.Y. calls out colatura in its dressing, giving the very familiar salad an intriguing and refreshing flavor story. Cellaio’s Caesar Salad stars Little Gem lettuce, colatura dressing, Parmigiano-Reggiano and a garnish of garlic mollica, crispy “crumbs” of garlicky goodness.
Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.
About the Author
Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]
