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The one-shoulder design with a keyhole cutout gives the gown a contemporary and alluring edge, and the sleeveless style allows for freedom of movement
Ingredients CAESAR DRESSING 15 salt-packed whole anchovies (such as Agostino Recca) or 3 tablespoons store-bought anchovy paste, divided 2 cups mayonnaise (such as Hellmanns) 3 tablespoons water, plus more as needed 2 tablespoons fresh lemon juice 2 tablespoons grated Parmigiano-Reggiano cheese 2 3/4 teaspoons grated garlic 3/4 teaspoon fish sauce (such as Red Boat) 1/2 teaspoon coarsely ground black pepper 1/4 teaspoon Worcestershire sauce CROUTONS 1 (1-pound) rustic bread loaf, crust removed (discard or reserve for another use), loaf torn into bite-size pieces (about 6 cups) 3/4 cup extra-virgin olive oil 1 1/2 tablespoons grated garlic Pinch of kosher salt, or to taste Pinch of coarsely ground black pepper, or to taste SALAD 2 large heads romaine lettuce, cut into 1/2-inch strips (about 8 cups) 4 cups torn frise Pinch of kosher salt, or to taste 2 cups thinly sliced red onion 2 cups loosely packed mixed fresh herbs (such as mint, red shiso, and Vietnamese coriander, or Thai basil, cilantro, flat-leaf parsley, and chives) 12 dried figs, stemmed and quartered 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup) 24 marinated white anchovy fillets (boquerones) 2 tablespoons plus 2 teaspoons Chile Oil 2 tablespoons lemon juice Directions Make the Caesar dressing If using salt-packed anchovies, rinse them under cold water
According to Koch, the student advisory group did the most work, such as writing what they felt was reasonable language for the guidelines such as no low-cut backs or necklines, and no high slits
Make it a grain bowl: Serve over brown rice, quinoa, or even cold noodles for a heartier meal
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