Martinis Recipe

Chill glassware

Place two martini glasses in the freezer for at least 10 minutes to chill while you prepare other components.

Prepare cocktail

Fill a mixing glass or cocktail shaker with 1 cup ice. Pour in 6 oz spirit (gin or vodka) and 0.5 oz dry vermouth. Stir gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted. Do not shake if you prefer a clear martini; shake 10–15 seconds if you want a cloudier, colder drink.

Finish & garnish

Remove chilled glasses from freezer. Optionally rim the glass lightly with coarse salt: rub a lemon peel around the rim and dip briefly in salt. Strain the stirred martini evenly into the two chilled glasses. Garnish one with a lemon peel twist and the other with two olives on a cocktail pick (or both with olives if preferred). Serve immediately.

Prep potatoes

Peel if desired (skin-on recommended for texture) and cut each potato into 1/4–1/2-inch sticks. Rinse cut fries under cold water until water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels—dry fries fry crisper.

First fry (blanch)

Heat oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Let rest 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels.

Season & finish

While fries are hot, place them in a large bowl or on the serving platter. Drizzle 2 tbs truffle oil evenly over fries, sprinkle 1 tsp fine sea salt, 1/2 tsp black pepper, 1/4 cup grated Parmesan, and 2 tbs chopped parsley. Toss gently to coat. Taste and adjust seasoning. Serve immediately on a shareable platter.

Assemble greens

Place 2 cups chopped romaine into a large bowl or two individual chilled salad bowls.

Add flavor components

If using anchovies, finely chop 2 fillets and sprinkle over the lettuce. Add 0.5 cup croutons and 3 tbs shaved Parmesan.

Dress & toss

Add 4 tbs Caesar dressing to the lettuce (start with 3 tbs and add the rest to taste). Toss gently but thoroughly so leaves are evenly coated. Season with 1/4 tsp freshly ground black pepper. Squeeze the lemon wedge over the salad if desired for brightness.

Plate & serve

Transfer salad to the shareable platter alongside truffle fries or to individual plates. Top with an extra shaving of Parmesan if desired and serve immediately with the martinis.