Caesar Salad Recipe
romaine, shaved asiago, croutons, house-made Caesar dressing drizzle
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Ingredients
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Salad
House-made Caesar dressing
Method
House-made Caesar dressing
- 1
Prep and emulsify
Mince the garlic and mash with the anchovy fillets to a paste using the side of a chef's knife or a small bowl and fork. In a medium bowl or the jar of an immersion blender, combine the egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk or blend briefly to combine.
- 2
Build the emulsion
While whisking constantly (or running the immersion blender on low), very slowly drizzle in the oils in a thin stream until the mixture emulsifies and thickens to a creamy, pourable dressing. If using a blender, pour the oil in a slow, steady stream with the motor running. Stop and scrape down the sides as needed.
- 3
Finish and season
Stir in the garlic–anchovy paste and grated Parmesan (if using). Season with 1/4 tsp sea salt and 1/4 tsp black pepper. Taste and adjust: add up to 1 tablespoon more lemon juice for brightness or a pinch more salt if needed. Chill for at least 10 minutes to let flavors meld. Dressing will keep refrigerated for up to 3 days.
Salad assembly
- 4
Prepare lettuce
Trim and discard the core end of each romaine heart. Separate leaves and rinse thoroughly in cold water. Spin or pat dry until leaves are very dry (excess water will thin the dressing). Tear larger outer leaves into 2–3 pieces; keep inner leaves whole for presentation if desired.
- 5
Shave the Asiago
Using a vegetable peeler or a sharp knife, shave the Asiago into thin ribbons. Reserve a few larger shavings for garnish.
- 6
Dress the lettuce
Place the dried romaine in a large mixing bowl. Add 3–4 tablespoons of the Caesar dressing and toss gently to coat the leaves evenly. Add more dressing, 1 tablespoon at a time, until leaves are lightly but thoroughly coated. You may not need all the dressing.
- 7
Add croutons and cheese
Add the croutons and about two-thirds of the shaved Asiago to the bowl. Toss gently once to distribute. Transfer the dressed salad to individual plates or a large serving platter.
- 8
Finish and serve
Drizzle a little extra dressing over the plated salad for presentation (about 1 teaspoon per serving). Sprinkle the remaining shaved Asiago on top. Season lightly with the remaining 1 tsp coarse sea salt divided among servings and 1/2 tsp freshly ground black pepper. Cut the reserved lemon in half and serve one wedge per two servings to allow extra brightness if desired.