Caesar Recipe
Crisp Hearts of Romaine, Shaved Aged Parmesan, Caesar Dressing, Challah Bread Croutons
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Ingredients
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Salad
Method
Salad
Make the Croutons
Preheat oven to 375°F (190°C). Cut challah slices into 1/2- to 3/4-inch cubes. In a bowl, toss bread cubes with melted unsalted butter, 1 tablespoon olive oil and 1 teaspoon garlic powder until evenly coated. Spread in a single layer on a baking sheet and bake for 10–12 minutes, tossing once, until golden and crisp. Remove and let cool.
Prepare the Dressing
In a mortar and pestle or on a cutting board, mash the garlic cloves with anchovy fillets and a pinch of salt to a coarse paste. Transfer the paste to a medium bowl. Whisk in the egg yolk, Dijon mustard, Worcestershire sauce and lemon juice until smooth.
Emulsify
Very slowly drizzle in the extra-virgin olive oil while whisking constantly to form an emulsion. Once partially emulsified, add the neutral oil and continue whisking until the dressing is thick and glossy. Taste and season with the remaining salt and freshly ground black pepper. If dressing is too thick, whisk in 1–2 teaspoons of warm water to loosen.
Prepare Romaine
Remove any wilted outer leaves from the romaine hearts. Slice each heart lengthwise into quarters or halves depending on size, keeping pieces large for crispness. Rinse thoroughly and spin or pat dry until very dry—excess moisture will dilute the dressing.
Toss and Plate
Place the dried romaine in a large bowl. Add about two-thirds of the dressing and toss gently but thoroughly to coat leaves evenly. Add more dressing to taste. Add roughly 3/4 cup of the shaved aged Parmesan and half of the croutons; toss again to distribute.
Finish
Divide the salad among 4 plates (servings). Top each portion with additional shaved aged Parmesan to total about 1 cup distributed across salads, sprinkle with remaining croutons, and finish with a crack of black pepper. Serve immediately so croutons remain crisp.