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Frequently paired with
The best thing to pair and share with Caesar
Ingredients
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Salad
Dressing
Optional garnish
Method
Dressing
Prepare garlic and emulsify
Mince the garlic finely and place it in a medium bowl. Add the egg yolks, Dijon mustard, white wine vinegar, anchovy paste, Worcestershire sauce and lemon juice. Whisk together until smooth.
Slowly incorporate oil
While whisking vigorously, drizzle the extra-virgin olive oil in a thin steady stream to emulsify the dressing. Continue until the dressing is thick and glossy (about 3–5 minutes). If it becomes too thick, whisk in 1–2 teaspoons of warm water to loosen.
Season dressing
Taste and adjust seasoning with fine sea salt and freshly ground black pepper to taste. If you prefer more anchovy character, stir in an additional 1/2 teaspoon anchovy paste or 2 chopped white anchovy fillets.
Salad
Prepare lettuce
Remove outer leaves if wilted. Separate the romaine into leaves, rinse thoroughly under cold water, and spin or pat dry until no excess moisture remains. Tear leaves into bite-sized pieces and place in a large mixing bowl.
Dress the lettuce
Add about 3/4 of the prepared dressing to the lettuce (reserve some for guests to add more). Gently toss with tongs until leaves are evenly coated but not soggy. Add more dressing a tablespoon at a time if needed.
Add croutons, anchovies, and cheese
Add the croutons and most of the aged Parmesan (reserve a small handful for shaving). Chop or halve the white anchovy fillets if desired and scatter over the salad, reserving a few whole fillets for presentation. Toss gently to combine.
Plate and finish
Divide the dressed salad among plates or a large serving bowl. Finish with shaved aged Parmesan, a grind of black pepper, and place lemon wedges on the side. Offer remaining dressing at the table.
Optional garnish
For a restaurant-style finish, lay 1–2 whole white anchovy fillets atop each portion, shave additional Parmesan over the top, and squeeze a lemon wedge just before eating.