Ltd Caesar Recipe

Prepare lettuce

Remove outer leaves if bruised. Slice each romaine head lengthwise into quarters, then cross-cut into 1- to 2-inch pieces. Rinse thoroughly in cold water, shake off excess water, and spin or pat dry until mostly dry (dressing adheres best to slightly damp lettuce). Transfer to a large mixing bowl.

Shave Parmesan

Reserve about 2 tablespoons of grated Parmesan for dressing. Using a vegetable peeler or Microplane, shave or grate remaining Parmesan into thin ribbons or shavings to toss with the salad. Add shaved Parmesan to the bowl with the lettuce.

Add croutons just before tossing to keep them crisp.

Mince anchovy and garlic

On a cutting board, sprinkle a pinch of salt over the anchovy fillets and the peeled garlic clove. Use the flat side of a chef's knife to smash them together, then finely mince to form a paste. Alternatively, place them in a mortar and pestle and grind to a smooth paste.

Build the emulsion

In a medium bowl or the jar of an immersion blender, combine the anchovy-garlic paste, Dijon mustard, Worcestershire sauce, reserved 2 tablespoons grated Parmesan, egg yolk (or pasteurized substitute), and 1 tablespoon lemon juice. Whisk or blend until combined. Very slowly drizzle in the olive oil (and vegetable oil if using) in a thin steady stream while whisking vigorously or with the immersion blender running, until the dressing thickens and emulsifies. If the dressing becomes too thick, whisk in remaining 1 tablespoon lemon juice or 1 teaspoon water to loosen to desired consistency.

Season dressing

Taste and season with salt and freshly ground black pepper. Keep in mind anchovies and Parmesan are salty, so start with less salt and adjust. If the dressing tastes too sharp, add a few drops more olive oil or a pinch of sugar to balance.

If not using immediately, cover and refrigerate. Bring to near room temperature and whisk before serving.

Right before serving, pour about half of the dressing over the lettuce and Parmesan in the large bowl. Toss gently but thoroughly with tongs until leaves are evenly coated. Add croutons and toss again to combine. Add more dressing, a tablespoon at a time, until the salad is dressed to taste (typically 3–4 tablespoons per head of romaine).

Divide onto plates or serve family-style. Finish with a final shaving or sprinkle of Parmesan, a crack of black pepper, and optional anchovy fillets on top for garnish.