Caesar Recipe
Chopped romaine heart, egg, house croutons.
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Ingredients
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Salad
Dressing
Method
Dressing
- 1
Prepare base
If you have concerns about raw egg, use a pasteurized egg yolk. Separate one large egg yolk into a medium bowl. Whisk in the Dijon mustard, Worcestershire sauce, minced anchovies, grated garlic, lemon juice, salt, and a pinch of black pepper until combined.
- 2
Emulsify
While whisking vigorously, add the oils slowly in a thin steady stream to create an emulsion. Start with the neutral oil then add the olive oil, or combine both but add very slowly. Continue whisking until the dressing is thickened and glossy, about 1–2 minutes. Taste and adjust seasoning with additional lemon, salt, or pepper as needed.
- 3
Add cheese (optional)
Stir in half of the grated Parmesan (about 0.5 oz) into the dressing for extra creaminess, reserving the rest for finishing the salad.
Salad
- 4
Wash and dry romaine hearts thoroughly. Chop or slice into 1–1.5 inch pieces and place in a large mixing bowl.
- 5
Add house croutons to the bowl with the chopped romaine.
- 6
Pour about half of the dressing over the greens and croutons. Toss gently but thoroughly with tongs or salad servers until leaves are evenly coated. Add more dressing to taste, tossing again to distribute.
- 7
Transfer the dressed salad to a serving bowl or plates. Sprinkle the remaining grated Parmesan over the top and finish with a crack of freshly ground black pepper.
- 8
Serve immediately to preserve crouton crunch.