Insalata Cesare Recipe
THE CLASSIC CAESAR SALAD WITH ANCHOVIES, FRESH PARMIGIANO FROM PARMA & CAPERS
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Ingredients
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Salad
Anchovy-Garlic Dressing
Method
Salad
- 1
Prepare lettuce
Trim and discard root ends of the romaine. Separate leaves, rinse thoroughly under cold water to remove grit, and spin dry in a salad spinner or pat dry with clean kitchen towels until leaves are crisp.
- 2
Shred cheese
Using a vegetable peeler or fine grater, shave or grate Parmigiano-Reggiano to yield about 1 cup of loose shavings/small flakes. Reserve a few larger curls for garnish if desired.
- 3
Prepare croutons (if making from scratch)
If using homemade croutons, preheat oven to 375°F (190°C). Cut day-old bread into 1/2- to 3/4-inch cubes, toss with 2 tbsp olive oil and a pinch of salt, spread on a baking sheet, and bake 10–12 minutes until golden and crisp. Let cool.
- 4
Assemble base
Place the dried romaine leaves in a large salad bowl. Add the croutons and capers, keeping the bowl ready for dressing.
Anchovy-Garlic Dressing
- 5
Mince anchovies and garlic
On a cutting board, finely mince the drained anchovy fillets with the garlic until they form a rough paste. Alternatively, mash together in a mortar and pestle for a smoother result.
- 6
Emulsify base
In a medium bowl, whisk the egg yolks (or pasteurized whole egg) with Dijon mustard until smooth. Add the anchovy-garlic paste and whisk to combine.
- 7
Add flavorings
Whisk in lemon juice and Worcestershire sauce. Continue whisking until mixture is homogenous.
- 8
Slowly add oil
Very slowly, while continuously whisking, drizzle in the extra-virgin olive oil in a thin stream to create a stable emulsion. Start with a few drops, then a thin steady stream; total oil is about 1 cup. If the dressing becomes too thick, whisk in 1–2 tsp cold water to loosen.
- 9
Finish dressing
Whisk in the 1 tbsp finely grated Parmigiano-Reggiano, then season with sea salt and freshly ground black pepper to taste. Taste and adjust acidity with a little more lemon juice if needed.
- 10
- 11
Plate and garnish
Divide the dressed salad among 4 plates or serve family-style. Sprinkle the shaved Parmigiano-Reggiano over the top, add the reserved cheese curls if desired, and finish with a few extra anchovy fillets laid on top for those who want them. Serve with lemon wedges on the side.