Caesar Recipe

Name: Local Kitchen and Wine Bars Caesar Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 heads gem lettuce (or baby romaine hearts); 3 oz Parmesan cheese; 6 filets White anchovies (preserved in oil); 2 tbsp Fresh lemon juice; 6 tbsp Extra-virgin olive oil; 1 tsp Dijon mustard; 2 cloves Garlic (large cloves); 1 tsp Worcestershire sauce; 1 unit Egg yolk (room temperature); 1 tsp Salt; 1 tsp Freshly ground black pepper; 2 cups Day-old crusty bread (or sourdough), cubed; 2 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Freshly ground black pepper; 0.75 cups Shaved Parmesan (for finishing); 4 filets White anchovy filets (extra, optional)

Inspired by Local Kitchen and Wine Bar

Time30m

Serves4

gem lettuce | white anchovy | breadcrumb | parmesan

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Ingredients

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Salad

6 heads gem lettuce (or baby romaine hearts)

3 oz Parmesan cheese

6 filets White anchovies (preserved in oil)

2 tbsp Fresh lemon juice

6 tbsp Extra-virgin olive oil

1 tsp Dijon mustard

2 cloves Garlic (large cloves)

1 tsp Original Worcestershire Sauce

1 unit Egg yolk (room temperature)

1 tsp Celtic sea salt

1 tsp Freshly ground black pepper

Breadcrumbs

2 cups Day-old crusty bread (or sourdough), cubed

2 tbsp olive oil

1 tsp Celtic sea salt

1/2 tsp Freshly ground black pepper

Garnish / Finish

3/4 cups Shaved Parmesan (for finishing)

4 filets White anchovy filets (extra, optional)

Method

Breadcrumbs

Make crunchy breadcrumbs

Preheat oven to 375°F (190°C). Toss the cubed day-old bread with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper on a baking sheet. Spread into a single layer and bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove and let cool. If you prefer finer crumbs, pulse cooled cubes briefly in a food processor to desired texture.

Dressing

Prepare garlic and anchovy base

Mince 1 large garlic clove finely (or grate). Finely chop 3 of the white anchovy filets and place them in a medium bowl with the minced garlic. Use the back of a spoon to mash into a paste.

Emulsify dressing

Add 1 egg yolk, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbsp fresh lemon juice and 1 tsp salt to the anchovy-garlic paste. Whisk vigorously while slowly streaming in 6 tbsp extra-virgin olive oil to build a thick, emulsified dressing. Taste and adjust seasoning with black pepper and more lemon or salt as needed. If you prefer a lighter dressing or want assurance on food safety, substitute the raw yolk with 2 tbsp mayonnaise.

Optional anchovy texture

If you want small anchovy bites distributed through the salad, finely slice the remaining 3 anchovy filets and stir them into the finished dressing.

Salad assembly

Prepare lettuce: Trim root ends of the gem lettuce and separate into halves or quarters depending on size. Rinse and spin or pat dry thoroughly — dry leaves allow the dressing to cling.

Combine lettuce and dressing: Place the dried gem lettuce in a large bowl. Add about 3–4 tbsp of the dressing to start, then toss gently to coat. Add more dressing a tablespoon at a time until leaves are evenly coated but not soggy (you may not use all the dressing).

Add breadcrumbs and cheese: Sprinkle the toasted breadcrumbs over the dressed lettuce and toss gently to distribute. Grate or shave 3 oz Parmesan over the salad and toss lightly so cheese melts slightly into the warm crumbs and dressing.

Plate and finish: Divide salad among 4 plates (servings). Garnish each portion with about 3 tbsp shaved Parmesan and, if using, one or two extra white anchovy filets draped on top for presentation. Finish with a crack of fresh black pepper and a light drizzle of olive oil if desired.