Caesar Recipe
traditional caesar salad optional tableside preparation: 2 guest minimum charged per guest
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Ingredients
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Salad
Dressing (classic Caesar, makes about 1 cup)
Optional Tableside (per 2 guests minimum)
Method
Salad
Prepare lettuce and croutons
Wash romaine hearts thoroughly, spin dry, then tear into bite-size pieces. Place in a large chilled mixing bowl. If making croutons: toss 2 cups of cubed day-old bread with 1 tbsp olive oil, a pinch of salt, and 1/4 tsp black pepper; spread on a sheet pan and toast at 375°F (190°C) for 8–12 minutes until golden and crisp. Cool and set aside.
Add 1 1/2 cups croutons and 3/4 cup freshly grated Parmesan to the bowl; hold off final tossing until the dressing is ready.
Dressing (classic Caesar)
Make flavor base
On a cutting board, smash and mince 2 garlic cloves into a paste with a pinch of salt using the flat side of a chef's knife. Transfer to a medium bowl and finely chop or mash 4 anchovy fillets into the garlic paste until almost dissolved.
Emulsify
Add 2 egg yolks, 1 tsp Dijon mustard, 2 tbsp fresh lemon juice, and 1/2 tsp Worcestershire sauce to the garlic-anchovy mixture. Whisk vigorously until smooth. Slowly drizzle in 1/4 cup extra virgin olive oil in a thin stream while whisking continuously to begin emulsification, then continue with 1/4 cup neutral oil until the dressing is thick and glossy.
Finish and season
Whisk in 3 tbsp grated Parmesan, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust acidity (more lemon) or salt as needed. If concerned about raw egg, you may use pasteurized yolks or make a cooked liaison by tempering yolks over gentle heat before adding oils.
Assemble (tableside option)
Toss and serve (kitchen-prepared)
Pour about 3/4 cup of dressing over the prepared romaine, croutons, and Parmesan in the large bowl. Toss gently but thoroughly with tongs until leaves are evenly coated. Transfer to individual plates or a large serving platter. Finish with an extra grate of Parmesan and a crack of black pepper. Serve with lemon wedges on the side.
Optional tableside preparation (minimum 2 guests)
For a classic tableside presentation, bring the mixing bowl with torn romaine and croutons to the table. In front of guests, pour dressing over the greens (about 3/4 cup per 2–3 servings), toss with tongs, shave extra Parmesan over the top, place anchovy fillets decoratively, and finish with an olive oil drizzle. Portion to guests and serve immediately.