Caesar Recipe
Chopped romaine heart, egg, house croutons.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare romaine
Trim the base and outer leaves from the romaine hearts. Rinse under cold water, shake dry, then pat with paper towels. Chop crosswise into roughly 1-inch pieces until you have about 2 cups packed chopped romaine.
- 2
Prepare parmesan
Reserve 2 tablespoons of the grated Parmesan for garnish. The remaining Parmesan will be mixed into the salad with the dressing.
- 3
Add croutons
Measure 1 cup of house croutons and set aside to add just before serving so they remain crisp.
Dressing
- 4
Cook or temper the egg (safety option)
If you prefer a cooked egg for safety: place the egg in a small saucepan, cover with cold water, bring to a gentle simmer, and cook for 1 minute. Immediately transfer the egg to an ice bath for 2 minutes. The yolk should still be soft but warmed. Alternatively, to use raw egg, ensure it is pasteurized.
- 5
Combine flavor base
In a medium bowl, mash the minced anchovy fillets (or anchovy paste) with the minced garlic and Dijon mustard into a coarse paste using the back of a spoon or a fork.
- 6
Emulsify dressing
Crack the cooked or pasteurized egg into the bowl with the anchovy-garlic paste and whisk until smooth. Whisk in the lemon juice, Worcestershire sauce, salt, and pepper. Very slowly, begin streaming in the olive oil and neutral oil while whisking constantly to form a stable emulsion. Continue whisking until the dressing is thickened and glossy (about 1–2 minutes). Stir in the remaining 3/4 cup grated Parmesan until incorporated. Taste and adjust seasoning with more lemon, salt, or pepper as needed.
- 7
Assemble salad
Place the chopped romaine in a large mixing bowl. Add about 3–4 tablespoons of the dressing and toss gently to coat evenly. Add more dressing 1 tablespoon at a time until the leaves are evenly coated but not soggy (you may not need all the dressing). Fold in about 3/4 cup of the grated Parmesan (if not already added to dressing) and toss again.
- 8
Finish and serve
Transfer the dressed romaine to serving plates or a bowl. Sprinkle the reserved 2 tablespoons of Parmesan over the top and scatter the house croutons (1 cup) across the salad. Grind a little extra black pepper over the top. Serve immediately so croutons remain crisp.