Truffle Caesar* Recipe
romaine, anchovy, brioche croutons, parmesan, truffle caesar
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Ingredients
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Salad
Truffle Caesar Dressing
Brioche Croutons
Method
Brioche Croutons
- 1
Prep brioche
Cut brioche into 1/2-inch cubes and let sit uncovered for 10–15 minutes so surfaces dry slightly (this helps them crisp).
- 2
Cook croutons
Heat a large skillet over medium heat. Add unsalted butter and olive oil until butter melts and starts to foam. Add brioche cubes in a single layer (work in batches if necessary). Toss frequently and cook until golden and crisp on all sides, about 6–8 minutes. Season with salt while hot. Transfer to a paper towel–lined tray to drain and cool.
Truffle Caesar Dressing
- 3
Combine anchovies and garlic
In a medium bowl or the bowl of a food processor, mash the anchovy fillets with the grated garlic to form a smooth paste. If using a food processor pulse 3–4 times.
- 4
Emulsify base
Add the egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, and white wine vinegar to the anchovy-garlic paste. Whisk or pulse until fully combined and slightly thickened.
- 5
Slowly incorporate oils
With the whisk running (or the food processor on low), drizzle in the neutral oil very slowly at first to create a stable emulsion, then in a steady stream until fully incorporated. Whisk in the extra-virgin olive oil last. The dressing should be glossy and coat the back of a spoon.
- 6
Finish dressing
Whisk in the grated Parmigiano-Reggiano, truffle oil, salt, and pepper. Taste and adjust seasoning — add more lemon for brightness or a few drops more truffle oil for stronger aroma. If the dressing is too thick, thin with 1–2 teaspoons of warm water or extra lemon juice.
- 7
Safety note (optional)
If you prefer not to use raw egg yolks, use pasteurized yolks or substitute 3 tablespoons mayonnaise and reduce neutral oil by 1–2 tbs; the flavor will be slightly different but still rich.
Salad Assembly
- 8
Prepare romaine
Wash and thoroughly dry the romaine hearts. Tear or chop into 1–2 inch pieces and place in a large mixing bowl. Drizzle with 1 tablespoon extra-virgin olive oil and toss lightly to coat.
- 9
Dress the salad
Add 4–6 tablespoons of the Truffle Caesar Dressing to the romaine (start with less; you can always add more). Toss gently until leaves are evenly coated.
- 10
Add croutons and cheese
Scatter the warm brioche croutons over the dressed lettuce and add the shaved Parmigiano-Reggiano. Toss gently once more to combine.
- 11
Serve
Divide the salad among plates or a serving bowl. Finish with a light drizzle (about 1/2 tsp per serving) of truffle oil if desired and a grind of black pepper. Serve immediately so croutons remain crisp.