A unique riff on a Caesar salad, this version from Hart's in Brooklyn has salty bottarga and marinated anchovies.
Make the dressing: In a high-powered blender, add the vinegar, brown anchovies, dijon, garlic, salt, and sugar. Blend on high speed until smooth. Turn the speed to low and slowly stream in the canola oil until the mixture is emulsified and creamy. In a large bowl, dress the salad leaves with a light drizzle each of lemon juice and olive oil.
Drizzle a small amount of the anchovy dressing over the leaves and toss, adding more as needed, until every leaf is dressed.Arrange the leaves on a large serving platter and top with the marinated anchovies if using, a generous amount of bottarga grated on a Microplane, a few pieces of thinly sliced spring onion if desired, and lots of black pepper. Serve immediately.
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