Fixe 'caesar' Recipe
Make Fixe 'caesar' Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Caesar Dressing
Crisp Romaine & Garnishes
Optional Protein (Grilled Shrimp)
Method
Caesar Dressing
- 1
Prepare anchovies and garlic
Using a chef's knife, finely mince the anchovy fillets with the garlic into a paste. Scrape the paste into a medium bowl.
- 2
Emulsify base
Add the egg yolks, Dijon mustard, lemon juice and Worcestershire sauce to the anchovy-garlic paste. Whisk vigorously until smooth and slightly thickened, about 1 minute.
- 3
Slowly add oils
Very slowly drizzle in the olive oil while whisking continuously to form an emulsion. Once about half the oil is incorporated, you can add the neutral oil in a thin stream. Continue whisking until the dressing is glossy and coats the back of a spoon, about 2–3 minutes. If the dressing begins to break, whisk in a teaspoon of cold water to bring it back together.
- 4
Finish dressing
Whisk in the finely grated Parmesan, salt and black pepper. Taste and adjust lemon, salt or anchovy to preference. If you prefer a thinner dressing, whisk in 1–2 tablespoons of cold water or additional lemon juice.
Crisp Romaine & Garnishes
- 5
Make croutons
Preheat oven to 375°F (190°C). Cut the day-old baguette into 1/2-inch cubes. Toss the cubes with 2 tablespoons olive oil, garlic powder (if using) and 1/4 tsp kosher salt. Spread in a single layer on a baking sheet and bake until golden and crisp, 10–12 minutes, turning once. Remove and cool.
- 6
Prepare romaine
Tear or chop the romaine hearts into bite-size pieces and transfer to a large bowl. Chill briefly if you want the salad very cold.
- 7
Assemble salad
Add 3/4 of the dressing to the romaine (reserve some for people who want lighter dressing). Toss gently but thoroughly so every leaf is lightly coated. Add the croutons and toss once more. Taste and add more dressing if desired.
- 8
Finish and serve
Plate the dressed salad, sprinkle with the remaining 1/4 cup freshly grated Parmesan and the remaining croutons. Serve with a lemon wedge on the side for extra brightness.
Optional Protein (Grilled Shrimp)
- 9
Season and cook shrimp
If using shrimp, toss them with 1 tablespoon olive oil, 1/4 tsp salt and 1/4 tsp pepper. Heat a grill pan or skillet over medium-high heat until hot. Cook shrimp 1–2 minutes per side until opaque and just cooked through. Remove from heat and let rest a minute.
- 10
Add to salad
Top the assembled salad with the cooked shrimp, arranging them attractively on top. Serve immediately.
