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French Caesar Salad Recipe

Name: Le Boeuf French-Italian Restaurant & Wines French Caesar Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 3 cups Romaine lettuce (large hearts), washed and torn; 1 cup Baby gem or little gem lettuce, washed and halved (optional for texture); 0.5 cups Parmigiano-Reggiano, shaved; 2 to taste Fresh lemon wedges (for service); 4 pieces Anchovy fillets in oil, drained and finely chopped; 2 tbs Dijon mustard; 1 piece Whole egg yolk (or pasteurized yolk); 1 clove Garlic, peeled and minced; 2 tbs Fresh lemon juice; 0.5 tsp Worcestershire sauce; 6 tbs Extra-virgin olive oil; 2 tbs Neutral oil (light olive oil or grapeseed) - optional to lighten; 0.25 cups Finely grated Parmigiano-Reggiano (for emulsifying); 0.5 tsp Freshly ground black pepper; 0.25 tsp Kosher salt; 2 cups Baguette or country bread, cut into 1/2" cubes; 2 tbs Unsalted butter; 1 tbs Extra-virgin olive oil; 1 tsp Dijon mustard; 1 clove Garlic, smashed (for rubbing); 0.25 tsp Salt; 0.25 tsp Freshly ground black pepper; 6 pieces Whole anchovy fillets in oil (for garnish); 2 tbs Extra Parmigiano-Reggiano, finely grated (for dusting); 1 tbs Chives or microgreens (optional)

Inspired by Le Boeuf French-Italian Restaurant & Wine

Time30m

Serves2

Modern Parmigiano Caesar with Dijon Crouton and Anchovies

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Ingredients

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Salad

3 cups Romaine lettuce (large hearts), washed and torn

1 cup Baby gem or little gem lettuce, washed and halved (optional for texture)

1/2 cups Parmigiano-Reggiano, shaved

2 to taste Fresh lemon wedges (for service)

Dijon Anchovy Dressing (Modern Parmigiano Caesar)

4 pieces Anchovy fillets in oil, drained and finely chopped

2 tbs Dijon mustard

1 piece Whole egg yolk (or pasteurized yolk)

1 clove Garlic, peeled and minced

2 tbs Fresh lemon juice

1/2 tsp Original Worcestershire Sauce

6 tbs Extra-virgin olive oil

2 tbs Neutral oil (light olive oil or grapeseed) - optional to lighten

1/4 cups Finely grated Parmigiano-Reggiano (for emulsifying)

1/2 tsp Freshly ground black pepper

1/4 tsp Kosher salt

Dijon Croutons

2 cups Baguette or country bread, cut into 1/2" cubes

2 tbs Unsalted butter

1 tbs Extra-virgin olive oil

1 tsp Dijon mustard

1 clove Garlic, smashed (for rubbing)

1/4 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Garnish & Finishing Anchovies

6 pieces Whole anchovy fillets in oil (for garnish)

2 tbs Extra Parmigiano-Reggiano, finely grated (for dusting)

1 tbs Chives or microgreens (optional)

Method

Dijon Anchovy Dressing (Modern Parmigiano Caesar)

In a medium bowl, mash the finely chopped anchovy fillets and minced garlic together with the back of a spoon until they form a paste.

Add the Dijon mustard and egg yolk to the anchovy-garlic paste and whisk vigorously until smooth and slightly thickened.

Whisk in the fresh lemon juice and Worcestershire sauce until incorporated.

Very slowly, drizzle in the extra-virgin olive oil in a thin stream while whisking constantly to create an emulsion. If the dressing becomes too thick or heavy, add the neutral oil a little at a time to loosen the texture.

Once fully emulsified, whisk in the finely grated Parmigiano-Reggiano until smooth. Season with kosher salt and freshly ground black pepper to taste. Taste and adjust acidity with more lemon if needed. Refrigerate if not using immediately; bring to cool room temperature before tossing.

Dijon Croutons

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.

In a small saucepan, melt the butter with the olive oil over low heat. Remove from heat and whisk in the Dijon mustard until combined.

Place the bread cubes in a medium bowl, pour the butter-mustard mixture over them, and toss to coat evenly. Season with salt and freshly ground black pepper.

Spread the coated cubes in a single layer on the prepared baking sheet. Bake 8–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and while still warm rub lightly with the smashed garlic clove for a subtle garlic note. Cool on a rack.

Salad Assembly

Dry the washed romaine and baby gem lettuce thoroughly using a salad spinner or clean kitchen towel. Tear the romaine into bite-sized pieces if not already torn.

Place the lettuce in a large bowl. Add about two-thirds of the dressing and toss gently but thoroughly to coat leaves evenly. Add more dressing as needed to taste — you want the leaves lightly but evenly coated, not drenched.

Add the Dijon croutons and half of the shaved Parmigiano-Reggiano to the tossed lettuce. Toss lightly to combine.

Transfer the salad to individual plates or a shared platter. Arrange the whole anchovy fillets on top (1–2 per serving) and scatter remaining Parmigiano shavings over the salad. Dust lightly with finely grated Parmigiano and finish with a grind of black pepper and optional chives or microgreens.

Serve immediately with lemon wedges on the side for guests to squeeze as desired.