Caesar Salad Recipe
TABLE SIDE DRESSED BABY ROMAINE LETTUCE, SHAVED PARMESAN CHEESE, SOURDOUGH CROUTONS, MARINATED ANCHOVIES
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Ingredients
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Salad
Caesar dressing (table-side)
Method
Salad
Prepare croutons
Preheat oven to 375°F (190°C). Cut sourdough into 1/2-inch cubes. Toss bread cubes with 2 tbs extra-virgin olive oil, 1/4 tsp kosher salt, and 1/4 tsp freshly ground pepper on a baking sheet. Spread in a single layer and bake 10–12 minutes, stirring once, until golden and crisp. Let cool.
Prep lettuce
Rinse baby romaine thoroughly, spin or pat dry and trim any brown ends. Keep leaves whole or halved lengthwise for a table-side presentation. Chill briefly if desired.
Prepare anchovies
Drain marinated anchovy fillets and set aside in a small bowl. Reserve two fillets whole for garnish per serving and chop remaining if you plan to mix a few into the dressing or to scatter over the salad.
Caesar dressing (table-side)
Mince garlic and anchovies
On a cutting board, finely mince 2 garlic cloves and 3 anchovy fillets together until they form a coarse paste. Use the side of a chef’s knife to mash them to a smoother texture — this builds the flavor base for the dressing.
Assemble emulsion
In a medium mixing bowl, whisk together the garlic-anchovy paste, 2 room-temperature egg yolks, 1 tsp Dijon mustard, 2 tbs fresh lemon juice, 1/2 tsp Worcestershire sauce, and 1/2 tsp white wine vinegar until homogenous and slightly thickened.
Add oil slowly
Very slowly—drop by drop at first—whisk in 3/4 cup extra-virgin olive oil to create a stable emulsion. Once the mixture starts to thicken, you can add the oil in a thin steady stream while whisking vigorously until fully incorporated and creamy.
Finish dressing
Stir in 1/4 cup grated Parmesan. Taste and adjust seasoning with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper (or to taste). Keep dressing at room temperature and give it a final whisk before bringing to the table.
Optional: tempering for safety
If you prefer not to use raw egg yolks, you can substitute 3 tbs mayonnaise or use pasteurized egg yolks. If using raw yolks, consume promptly and store leftover dressing refrigerated for up to 24 hours.
Table-side finishing
At the table, place the prepared baby romaine in a large chilled bowl. Spoon about 3–4 tbs of dressing over the lettuce (adjust to preference), toss gently to coat leaves evenly. Add half the shaved Parmesan and half the croutons, toss lightly again. Plate the dressed leaves or serve in the bowl, finish with remaining shaved Parmesan, the reserved whole marinated anchovies (arranged on top or on the side), and the remaining croutons. Grind additional black pepper over the top before serving.