Señor Caesar Salad Recipe

Prepare Romaine

Trim root ends from romaine hearts, separate leaves, wash thoroughly in cold water, and spin or pat dry until leaves are crisp and moisture-free. Chill briefly in refrigerator while preparing other components for maximum crunch.

Just before plating, tear larger outer leaves into 2–3 pieces; keep smaller inner hearts whole for presentation if desired.

Toast Croutons

Preheat oven to 350°F (175°C). In a small saucepan or in microwave-safe bowl, melt butter with olive oil until combined. Stir in garlic powder and kosher salt. Place cornbread cubes on a rimmed baking sheet in a single layer and drizzle with butter mixture; toss gently with your hands or a spatula to coat evenly. Spread out again and bake 12–16 minutes, turning once halfway, until golden and crisp. Remove from oven and cool completely on the baking sheet; croutons will crisp further as they cool.

Build the Emulsion

In a medium bowl, whisk together the egg yolks, minced anchovy fillets, minced garlic, Dijon mustard, sherry vinegar, lime juice and Worcestershire sauce until smooth and slightly frothy.

Very slowly drizzle in the neutral oil in a thin stream while whisking vigorously to create a stable emulsion. Once the mixture has thickened, whisk in the extra-virgin olive oil until combined.

Stir in the tablespoon of finely grated Parmesan, then season with kosher salt and freshly ground black pepper. Taste and adjust acidity with a little more lime or sherry vinegar if needed. If dressing is too thick, thin with 1–2 teaspoons cold water.

Refrigerate dressing briefly (10–15 minutes) to let flavors meld, or use immediately.

Make Parmesan Snow

In a small bowl, toss the finely grated Parmesan with the cornstarch until evenly coated (cornstarch helps keep the 'snow' dry and fluffy and prevents clumping). Transfer mixture to a fine mesh sieve and, using the back of a spoon, push the cheese through into another bowl to lighten texture. Alternatively, pulse briefly in a spice grinder to produce a very fine powder. Keep chilled until plating.

Dress and Toss

Place the prepared romaine in a large mixing bowl or on a platter. Add 3–4 tablespoons of the Caesar dressing and toss gently but thoroughly so leaves are evenly coated. Add more dressing sparingly — the salad should be coated, not drenched.

Scatter the cooled cornbread croutons over the dressed romaine.

Generously dust the salad with the Parmesan snow, aiming for a light, even snowfall that covers leaves and croutons.

Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil and a few grinds of black pepper. Serve immediately with lemon or lime wedges on the side for guests who want extra brightness.