The Penrose Room Caesar Salad*, Prepared Tableside Recipe
Baby Romaine Hearts, Sesame Brioche Croutons, Parmigiano Reggiano, Garlic Dijon Dressing (Egg, Fish, Milk, Sesame, Wheat)
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Ingredients
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Salad Ingredients
Garlic Dijon Dressing Ingredients
Method
Salad Preparation
- 1
Prepare the Romaine Hearts
Wash the baby romaine hearts thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel or paper towels.
- 2
Plating the Salad
Cut the romaine hearts in half lengthwise and arrange them on a large serving plate or individual plates.
- 3
Add Croutons and Cheese
Sprinkle the sesame brioche croutons evenly over the cut romaine. Grate the Parmigiano Reggiano generously over the top of the salad.
Dressing Preparation
- 4
Make the Dressing
In a mixing bowl, combine the garlic (minced), Dijon mustard, egg yolk, and lemon juice. Whisk these ingredients together until well combined.
- 5
Emulsify the Dressing
While whisking continuously, slowly drizzle in the olive oil until the dressing is emulsified and thickened. Season with salt, black pepper, and anchovy paste.
- 6
Dress the Salad
Drizzle the prepared Garlic Dijon dressing over the plated salad, ensuring an even coating on the romaine hearts and adding more to taste if desired.
