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Restaurants›Lynora's Italian Restaurant›Insalata Cesare* Recipe

Insalata Cesare* Recipe

Name: Lynora's Italian Restaurants Insalata Cesare* Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups Romaine lettuce (hearts), washed and chilled; 1 cups Parmigiano-Reggiano, shaved; 1 cups Croutons (see crouton section); 1 tsp Freshly ground black pepper; 0.5 cups Extra-virgin olive oil; 0.25 cups Vegetable oil (or light olive oil); 1 unit Egg yolk (room temperature); 2 tbs Fresh lemon juice; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 2 fillets Anchovy fillets, finely minced (or 1 tsp anchovy paste); 1 clove Garlic, minced; 0.25 cups Parmigiano-Reggiano, finely grated; 0.25 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 2 cups Day-old ciabatta or country bread, cut into 1/2-inch cubes; 1 tbs Extra-virgin olive oil; 1 tsp Unsalted butter, melted; 0.25 tsp Garlic powder; 0.125 tsp Kosher salt

Inspired by Lynora's Italian Restaurant

Time25m

Serves2

Romaine lettuce, housemade caesar dressing, shaved parmigiano and croutons

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Ingredients

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Salad

3 cups Romaine lettuce (hearts), washed and chilled

1 cups Parmigiano-Reggiano, shaved

1 cups Croutons (see crouton section)

1 tsp Freshly ground black pepper

Housemade Caesar Dressing

1/2 cups Extra-virgin olive oil

1/4 cups Vegetable oil (or light olive oil)

1 unit Egg yolk (room temperature)

2 tbs Fresh lemon juice

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

2 fillets Anchovy fillets, finely minced (or 1 tsp anchovy paste)

1 clove Garlic, minced

1/4 cups Parmigiano-Reggiano, finely grated

1/4 tsp Kosher salt

1/4 tsp Freshly ground black pepper

Croutons

2 cups Day-old ciabatta or country bread, cut into 1/2-inch cubes

1 tbs Extra-virgin olive oil

1 tsp Unsalted butter, melted

1/4 tsp Watkins garlic powder

1/8 tsp Kosher salt

Method

Croutons

Prep and toast

Preheat oven to 375°F (190°C). In a medium bowl, toss bread cubes with 1 tablespoon extra-virgin olive oil, 1 teaspoon melted butter, 1/4 teaspoon garlic powder and 1/8 teaspoon kosher salt until evenly coated.

Spread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and cool on the sheet; croutons will crisp further as they cool.

Housemade Caesar Dressing

Emulsify

In a medium bowl, whisk together the egg yolk, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce and minced anchovy fillets (or anchovy paste) until smooth.

Slowly drizzle in the oils (start with the vegetable/light olive oil then the extra-virgin olive oil) while whisking constantly to form a thick emulsion. If the dressing becomes too thick, whisk in 1–2 teaspoons of warm water to loosen.

Stir in grated Parmigiano-Reggiano, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity with more lemon juice or seasoning as desired. Refrigerate up to 2 days; bring to near room temperature and whisk before using.

Food safety note: This recipe uses a raw egg yolk. Use very fresh pasteurized eggs if concerned, or substitute 2 tablespoons mayonnaise for the yolk and whisk into the other ingredients.

Salad

Assemble

Tear or chop the chilled romaine hearts into bite-sized pieces and place in a large bowl.

Add about 3 tablespoons of the prepared Caesar dressing to the romaine and toss gently to coat. Add more dressing, 1 tablespoon at a time, until leaves are lightly but evenly coated (about 3–4 tablespoons total for 3 cups romaine).

Add the cooled croutons and toss briefly to combine.

Transfer salad to a serving bowl or divide among plates. Top with shaved Parmigiano-Reggiano (about 1 cup shaved total) and finish with a light crack of freshly ground black pepper.

Serve immediately so croutons remain crisp.