Caesar Salad Recipe
Artisan romaine, caesar dressing, polenta croutons, parmesan, cherry tomatoes.
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Ingredients
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Salad
Polenta Croutons
Caesar Dressing
Method
Polenta Croutons
- 1
Cook polenta
Bring 3 cups water or stock and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup quick polenta. Reduce heat to low and cook, stirring frequently, until thickened and the polenta pulls away slightly from the sides, about 3–5 minutes (follow package timing for quick polenta).
- 2
Enrich and set
Stir in 1 tbs butter (optional) and 1 tbs olive oil until combined. Spread the cooked polenta into an oiled 8x8-inch baking dish or sheet pan to a 1/2-inch thickness. Smooth the top, cover lightly, and refrigerate at least 30 minutes (or until firm) — you can chill longer to firm completely.
- 3
Cut and season
Preheat the oven to 425°F (220°C). Once firm, lift the polenta from the dish and cut into 3/4- to 1-inch cubes. Toss the cubes with remaining 2 tbs olive oil, 1 tsp garlic powder, and 1 tsp dried oregano (if using) until evenly coated.
- 4
Bake until crisp
Arrange polenta cubes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven 18–25 minutes, turning once halfway, until golden brown and crisp on edges. Remove and let cool slightly — they will firm up further as they cool.
Caesar Dressing
- 5
Make garlic-anchovy paste
On a cutting board, sprinkle a pinch of coarse salt on the garlic cloves and mince finely. Using the flat side of a chef's knife, mash the garlic with the anchovy fillets to form a smooth paste. Alternatively, use a small food processor and pulse until combined.
- 6
Emulsify dressing
In a medium bowl, whisk together the garlic-anchovy paste, 1 egg yolk (or 1 tbs mayo), 1 tsp Dijon mustard, 2 tbs lemon juice, and 1 tsp Worcestershire sauce. While whisking vigorously, slowly drizzle in 6 tbs extra-virgin olive oil in a steady stream until the dressing emulsifies and thickens. Stir in 2 tbs grated parmesan. Taste and season with up to 1 tsp salt and 1/2 tsp freshly ground black pepper. If dressing is too thick, whisk in up to 1–2 tbs water to loosen.
- 7
Adjust and rest
Adjust acidity with additional lemon juice if needed. Cover and refrigerate for at least 10 minutes to let flavors meld. Bring to just-chilled temperature before tossing with salad.
Salad Assembly
- 8
Prepare lettuce and tomatoes
Dry 6 cups torn artisan romaine thoroughly in a salad spinner or by patting with paper towel to prevent watery dressing. Place the lettuce in a large bowl. Add 1 cup halved cherry tomatoes.
- 9
Dress salad
Add about 4–6 tbs of the prepared Caesar dressing to the lettuce and tomatoes (start with 4 tbs and add more to taste). Using tongs, toss gently but thoroughly to coat leaves evenly. The salad should be lightly but evenly coated — avoid drowning the lettuce.
- 10
Add croutons and cheese
Toss in the warm or room-temperature polenta croutons (use about 1 to 1 1/2 cups, depending on preference). Sprinkle 3 tbs grated parmesan and finish with a few larger shavings of parmesan if desired. Season with 1 tsp freshly ground black pepper or to taste.
- 11
Serve
Transfer to a serving platter or individual plates and serve immediately so croutons remain crisp.