Big O’ Caesar Recipe
made in the style of Old Tijuana - chopped romaine, pasteurized egg yolks, anchovies, and parmesan cheese topped with polenta croutons and our unique parmesan crisp
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Dressing
In a bowl, whisk together the pasteurized egg yolks, anchovies, minced garlic, lemon juice, and olive oil until smooth. Gradually add in the grated Parmesan cheese, mixing well to combine. Season with salt and pepper to taste.
- 2
Assemble the Salad
In a large salad bowl, combine the chopped romaine lettuce and the prepared dressing. Toss gently to coat the lettuce evenly with the dressing.
- 3
Prepare Polenta Croutons
In a saucepan, bring water to a boil. Stir in the polenta and salt, cooking over low heat until thickened, about 15-20 minutes. Remove from heat and stir in the Parmesan cheese. Spread the mixture into a greased baking dish and let it cool completely. Once set, cut into cubes and sauté in olive oil until golden brown and crispy.
- 4
Serve
Top the dressed salad with polenta croutons and additional Parmesan crisps if desired. Serve immediately.
