Caesar Salad Recipe

Name: Local Kitchen and Wine Bars CAESAR SALAD Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 heads gem (little gem) lettuce; 3 oz parmesan cheese; 1 whole lemon; 1 to taste black pepper; 6 fillets white anchovy fillets (packed in oil), drained; 1 clove garlic; 1 whole egg yolk; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tbsp fresh lemon juice; 6 tbsp extra-virgin olive oil; 2 tbsp neutral oil (light olive or vegetable); 1 tsp salt; 2 slices day-old bread, crusts removed and torn into pieces; 1 tbsp butter; 1 tsp olive oil; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Local Kitchen and Wine Bar

Time25m

Serves4

gem lettuce | white anchovy | breadcrumb | parmesan

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Ingredients

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Salad

6 heads gem (little gem) lettuce

3 oz Parmesan cheese

1 whole Lemon

1 to taste black pepper

Anchovy & Dressing

6 fillets white anchovy fillets (packed in oil), drained

1 clove Garlic

1 whole egg yolk

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 tbsp fresh lemon juice

6 tbsp extra-virgin olive oil

2 tbsp neutral oil (light olive or vegetable)

1 tsp Celtic sea salt

Breadcrumbs

2 slices day-old bread, crusts removed and torn into pieces

1 tbsp Butter

1 tsp olive oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Salad

Prepare lettuce

Trim root end of each little gem, discard outer damaged leaves, then halve or quarter heads lengthwise depending on size so pieces are bite-sized but intact. Place chilled lettuce in a large mixing bowl and refrigerate until ready to dress.

Shave parmesan

Using a vegetable peeler or microplane, shave or finely grate 2 oz of parmesan into thin ribbons and reserve 1 oz finely grated for garnish and mixing into dressing if desired.

Anchovy & Dressing

Mince anchovy and garlic

Place drained white anchovy fillets and peeled garlic clove on a cutting board. Finely mince together and then use the flat of the blade to mash into a smooth paste. Alternatively, use a mortar and pestle to grind to a paste.

Emulsify dressing

In a medium bowl, whisk the anchovy-garlic paste with the egg yolk, Dijon mustard, Worcestershire sauce, lemon juice, and salt until combined. Very slowly drizzle in the extra-virgin olive oil and neutral oil while continuously whisking to form a thick, stable emulsion. Taste and adjust seasoning with additional lemon juice or salt as needed. Stir in the reserved 1 oz finely grated parmesan for extra body.

(Optional) Safe egg note

If concerned about raw egg, you may use a pasteurized egg yolk or substitute 2 tbsp mayonnaise, whisked in place of the yolk.

Breadcrumbs

Make breadcrumbs

Pulse torn bread pieces in a food processor briefly to coarse crumbs (or grate with a box grater). Heat a sauté pan over medium heat and add butter and olive oil. When butter foams, add breadcrumbs, sprinkle with 1/4 tsp salt and 1/4 tsp black pepper, and toss frequently until crumbs are golden brown and crisp, about 4–6 minutes. Transfer immediately to a paper towel-lined plate to cool.

Assemble & Serve

Dress lettuce: Add 2–3 tbsp of the prepared dressing to the chilled bowl with the prepared gem lettuce. Toss gently but thoroughly so leaves are evenly coated. Add more dressing a little at a time if needed; you want a light coating, not swimming leaves.

Plate: Divide dressed lettuce among 4 plates. Scatter toasted breadcrumbs evenly over each portion. Top with shaved parmesan ribbons and finish with a grind of black pepper and a light drizzle of olive oil if desired.

Garnish with remaining whole white anchovy fillets if you prefer visible anchovy pieces: lay one fillet across each portion or finely chop and sprinkle sparingly.