Salade César Recipe

Prepare lettuce

Trim core from romaine heads, discard wilted outer leaves. Rinse leaves thoroughly under cold water, spin dry in a salad spinner or pat dry with clean kitchen towels. Tear leaves into bite-size pieces and place in a large salad bowl; chill briefly while other components are prepared.

Prepare parmesan and cornichons

Using a vegetable peeler or microplane, shave or grate 60–70 g of parmesan for tossing; reserve remaining 10–20 g for finishing. Slice cornichons thinly (about 2–3 mm) on a bias and set aside.

Preheat oven to 190°C (375°F). Cut day-old bread into 1.5–2 cm cubes. Toss cubes with 3 tbs extra-virgin olive oil, 1 tsp salt and 1/2 tsp freshly ground black pepper so they are evenly coated.

Spread bread cubes in a single layer on a baking sheet. Bake for 10–14 minutes, tossing once halfway through, until golden and crisp. Remove from oven and let cool slightly. When still warm, rub each crouton lightly with the cut side of the garlic clove for a subtle garlic note (discard garlic).

Place anchovy fillets and 2 garlic cloves in a mortar and pestle and mash to a paste. Alternatively, finely mince together on a cutting board and sprinkle with a pinch of salt then scrape into a bowl.

Transfer anchovy-garlic paste to a medium bowl. Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 2 tbs fresh lemon juice, 1 tsp red wine vinegar and the egg yolk until combined.

Very slowly drizzle in the oils (start with olive oil then alternate with neutral oil if you prefer milder flavor), whisking constantly to emulsify. Total oil about 150 ml. Continue until the dressing is thickened and glossy. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust lemon or salt as needed. If you prefer a cooked-safe dressing, substitute the raw yolk with 2 tbs mayonnaise.

Stir in 60–70 g grated/shaved parmesan into the dressing for added body and flavor (optional). Keep dressing refrigerated until ready; bring to room temperature before tossing (about 10 minutes).

Add the chilled torn romaine to the large salad bowl. Add about two-thirds of the croutons and the sliced cornichons.

Drizzle 3–4 tbs of the anchovy Caesar vinaigrette over the lettuce (start with less; you can add more). Using salad tongs, toss gently but thoroughly so leaves are lightly coated. Add additional dressing as needed — you want a glossy, lightly dressed salad, not soggy.

Scatter remaining croutons over the top. Sprinkle reserved shaved parmesan over the salad and finish with a crack of black pepper. Serve immediately.