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Javier Gomez, the chef-owner of paladar Elite, took the concept of Caesar Salad and made it his own, using peppery organic greens. Anchovy fillets, Parmesan, and croutons align with classic versions, but the clever addition of sweet-sour tamarind to the dressing makes it unique. You might add a splash of fish sauce from the Snuk pantry.
In a skillet over medium heat, add 1 tablespoon of the olive oil and toast the bread cubes, tossing frequently, until light golden brown, 3 to 4 minutes. Set aside to cool.
In a small bowl, whisk together the garlic, tamarind, Worcestershire, remaining 3 tablespoons of olive oil and salt and pepper to taste.
In a large bowl, toss the greens with the tamarind dressing.
Place 2 cups of dressed greens on each plate and top each serving with an anchovy fillet, 1 tablespoon of Parmesan, and 2 tablespoons of the croutons.
