Caesar Salad Recipe
Hirabara Farm Baby Romaine, Fried Tomato Croutons
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Ingredients
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Salad
Caesar Dressing
Fried Tomato Croutons
Garnish (optional)
Method
Fried Tomato Croutons
- 1
Prep tomatoes and bread
Pat the tomato cubes dry with paper towels to remove excess moisture. Toss tomato cubes and bread cubes together so they are evenly mixed.
- 2
Lightly dredge
Place the flour on a plate. Working in a single layer, gently toss tomato and bread cubes in the flour just to coat surfaces lightly; shake off excess. The flour helps create a light crust during frying.
- 3
Heat oil and fry
Heat a 10–12-inch skillet over medium-high heat and add oil; heat until shimmering but not smoking (about 350°F if using a thermometer). Add the floured tomato and bread cubes in a single layer, working in batches if necessary. Fry, turning occasionally, until bread is golden and tomatoes are blistered and lightly crisp on edges, about 3–5 minutes total per batch. Use a slotted spoon to transfer to a paper-towel-lined tray.
- 4
Season and finish
While still warm, sprinkle the fried tomato croutons with 1/4 cup grated Parmesan, 1/2 tsp salt and 1/4 tsp black pepper; toss gently to coat. Set aside to cool slightly so they remain crisp.
Caesar Dressing
- 5
Combine aromatics
In a medium bowl, whisk together the minced garlic, chopped anchovies and a pinch of salt until they form a paste (about 30 seconds).
- 6
- 7
Slowly add oils
Very slowly stream in the extra-virgin olive oil while whisking vigorously to emulsify. Once the dressing begins to thicken, continue adding the neutral oil in a slow stream until fully incorporated and dressing is glossy and thick (about 2–3 minutes total).
- 8
Finish and season
Whisk in 1/4 cup grated Parmesan, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt (add up to 1 tsp lemon juice or additional salt as desired). If you prefer a lighter dressing, whisk in 1–2 tablespoons water to reach desired consistency. Refrigerate briefly if not using immediately; bring to near room temperature before tossing.
- 9
Safety note (optional)
If using raw egg yolks and concerned about food safety, use pasteurized yolks or briefly temper yolks with 1 tablespoon of warm water or substitute 3 tablespoons mayonnaise for the yolks.
Salad Assembly
- 10
Prepare romaine
Trim and halve baby romaine hearts lengthwise if large; otherwise leave whole. Rinse and spin or pat dry thoroughly so leaves are crisp and not wet (wet leaves dilute dressing). Chop coarsely if preferred and place in a large mixing bowl.
- 11
Dress the salad
Pour about 4 tablespoons of the prepared Caesar dressing over the 6 cups of baby romaine. Toss gently but thoroughly so leaves are evenly coated. Add more dressing a tablespoon at a time to taste (reserve some dressing for guests who want more).
- 12
Add cheese and croutons
Toss in 1/2 cup grated Parmesan and the fried tomato croutons, reserving a handful of croutons for garnish. Taste and adjust seasoning with up to 1/4 tsp additional salt and black pepper if needed.
- 13
Plate and finish
Divide the dressed salad among 4 plates or a large shallow bowl. Drizzle with 1 tablespoon extra-virgin olive oil total (about 1/4 tbsp per serving) for shine. Top with reserved croutons and an extra sprinkle of Parmesan. Serve immediately with lemon wedges on the side.
