Basted Caesar Recipe

Prepare aromatics

In a small bowl, finely mince the 2 garlic cloves for the dressing and finely chop the anchovy fillets (or measure anchovy paste). Set aside.

Emulsify egg yolks

In a medium bowl, whisk together the 3 egg yolks and 1 tablespoon Dijon mustard until smooth and slightly thickened.

Add flavorings

Whisk in the minced garlic, chopped anchovies (or paste), 1 teaspoon Worcestershire sauce and 3 tablespoons fresh lemon juice until fully incorporated.

Slowly incorporate oils

While whisking continuously, very slowly drizzle in the 0.75 cup extra virgin olive oil and 0.25 cup vegetable oil in a thin stream to create a stable emulsion. Continue whisking until the dressing is thick and glossy.

Finish dressing

Fold in 3/4 cup finely grated Parmesan, season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon, salt or anchovy to your preference. If the dressing is too thick, thin with 1–2 teaspoons warm water or additional lemon juice.

Melt butter with aromatics

In a small skillet over low heat, combine 3 tablespoons unsalted butter and 2 tablespoons olive oil. Add the 2 smashed garlic cloves and warm gently until the butter is melted and the garlic is fragrant but not browned, about 2–3 minutes.

Infuse and finish

Remove the skillet from heat. Discard the garlic or leave it in if you want stronger garlic flavor. Stir in 1 teaspoon fresh lemon zest and 2 tablespoons chopped parsley. Keep the basting mixture warm while you assemble the salad.

Prepare romaine

Trim the root ends of the romaine hearts and halve each heart lengthwise (or quarter if smaller). Pat leaves thoroughly dry—very little surface water helps dressing adhere.

Dress the lettuce

Place the halved romaine in a large bowl or on a platter. Spoon about 1/2 cup of the prepared Caesar dressing over the lettuce and gently toss or rub the dressing on the leaves so they are evenly coated but not drenched. Reserve extra dressing to serve on the side.

Add croutons and cheese

Scatter 2 cups of croutons over the dressed lettuce and sprinkle with 1/2 cup shaved Parmesan. Grind a little additional black pepper (about 1/4 teaspoon) over the top.

Baste the salad (key step)

Holding a spoon, drizzle the warm butter-olive oil-parsley mixture over the top of the dressed salad. Aim for an even light coating — about 2–3 tablespoons in total. The warm baste will slightly wilt the leaves and meld with the dressing for a rich, silky finish.

Serve

Transfer to serving plates or leave on the platter. Offer remaining dressing on the side and lemon wedges for squeezing. Serve immediately so the lettuce stays crisp with a slight sheen from the baste.