Caesar Salad V Recipe

Prepare lettuce

Trim root ends and any damaged leaves from romaine. Separate leaves, rinse thoroughly under cold water, and spin dry in a salad spinner or pat dry with clean towels. Chill until assembly.

Assemble base

Tear or roughly chop chilled romaine into bite-size pieces and place in a large mixing bowl.

Add croutons and cheese

Just before serving, add croutons to the bowl with romaine. Reserve about 1 tablespoon shaved Parmigiano-Reggiano per serving for finishing; add the rest to the salad when tossing (about 0.5 oz).

Season

Lightly grind black pepper over the assembled salad after tossing with dressing. Taste and adjust with a small pinch of salt if needed (remember Parm and dressing already contain salt).

Combine base ingredients

In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and anchovy paste (if using). If using chopped anchovy fillets instead of paste, mash them into a smooth paste with the back of a spoon before adding.

Emulsify

While whisking vigorously, slowly drizzle in the extra-virgin olive oil to create a smooth emulsion. The dressing should thicken slightly and become glossy.

Finish dressing

Stir in the grated Parmigiano-Reggiano and taste. Add 1/4 tsp salt and more lemon juice or Worcestershire sauce if desired to balance acidity and umami. If dressing is too thick, thin with 1–2 teaspoons cold water.

Chill briefly

Cover and chill the dressing in the refrigerator for at least 10 minutes to let flavors meld. Whisk again before using.

Optional anchovy addition

If the customer adds whole anchovies ($1), finely chop 2 fillets and stir into the dressing or scatter on the finished salad as a garnish.

Remove dressing from fridge and give a final whisk. Add about 2 to 3 tablespoons of dressing per serving (for 6 cups romaine use ~6 tablespoons total) to the bowl with romaine and croutons. Toss gently but thoroughly to coat leaves without wilting them.

Transfer tossed salad to a serving bowl or divide among plates. Top with reserved shaved Parmigiano-Reggiano. Grind additional black pepper to taste and serve immediately.