Melissa King shows us how she makes this Miso Caesar Salad from her book Cook Like A King

https://food52.com/recipes/miso-caesar-with-gai-lan-and-chrysanthemum-greens

Let’s make my miso Caesar salad from my new cookbook, Cook Like a King. We’re going to make some garlic croutons. You can keep the crust on or cut it off. It’s really personal preference. So, just kind of break them up a little bit. Olive oil, salt. Give it a gentle squeeze. You want a nice hot pan before you put these olive oil croutons in there, or else they’re going to stick. A little bit of garlic. I just put the whole thing in. A few little sprigs of thyme. Some salt. Pretty simple. You can store these, but I don’t know. I always like eat them all. We’re going to make the miso Caesar dressing. One egg yolk, dijon mustard, lemon juice, little splash of wishtas. I like a lot of anchovies in mine, garlic, big spoonful of miso. I like to use the immersion blender. Don’t forget the salt. Drizzle in your oil. Forgot the parm. I like to put the cracked black pepper at the end. Set this in the fridge to let it chill and thicken. Chinese broccoli, also known as gylon. You can also explore bok choy and just shred it up nice and fine. You want the creamy dressing to really coat all the leaves evenly. And a little pinch of salt. Crack black pepper, palm cheese. Don’t be afraid to get in there and kind of like almost massage the leaves gently right in the center. A layer of the croutons. Spread out your greens. Croutons on top. Why not? Cracked black pepper, palm cheese. And that’s our miso Caesar salad with gylon and bok choy.