Caesar Salad With Frites Maison Recipe

prepare potatoes

Cut potatoes into 1/4–1/2-inch sticks. Rinse thoroughly in cold water until water runs clear to remove excess starch. Pat dry with clean kitchen towels or paper towels; moisture prevents crisping.

par-cook (optional for extra crisp)

Bring a pot of water to a simmer with 1/2 tsp salt. Blanch the cut potatoes for 3–4 minutes until just tender but not falling apart. Drain and spread on a tray to dry completely (15–20 minutes).

cook (fry method)

Heat 2 cups vegetable oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until just starting to color. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry batches again for 2–3 minutes until golden and crisp. Drain, immediately season with kosher salt, freshly ground pepper and smoked paprika (if using).

cook (oven method)

Preheat oven to 425°F (220°C). Toss dried potato sticks with 2–3 tbs oil. Spread in a single layer on a rimmed baking sheet. Roast 25–35 minutes, flipping halfway, until deep golden and crisp. Season immediately with kosher salt, pepper and smoked paprika.

In a medium bowl, mash anchovy fillets with the minced garlic and a pinch of salt to create a paste. This builds the savory base of the dressing.

Add the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce and fresh lemon juice to the anchovy-garlic paste. Whisk until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify the dressing. Taste and adjust seasoning with salt and freshly ground black pepper. If the dressing is too thick, whisk in up to 1 teaspoon water or more lemon juice to reach desired consistency.

Toss the washed and spun romaine lettuce with about half of the dressing (start with 2–3 tbs) until leaves are evenly coated. Add more dressing to taste but avoid overdressing.

Add the grated Parmesan and croutons; gently toss to combine so croutons remain slightly crisp.

Plate the dressed salad in a shallow bowl or plate. Arrange frites maison alongside or in a small pile next to the salad. If using a protein, place sliced grilled chicken, salmon or shrimp on top or to the side.

Finish with an extra sprinkle of Parmesan, a crack of fresh black pepper, and a lemon wedge on the side for optional squeezing.