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Caesar Salad Recipe

Name: Station Pizza Parlours Caesar Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 cups Romaine lettuce, washed and torn; 1 cups Freshly grated Parmesan cheese; 4 pieces Fresh lemon wedges (for serving); 3 cups Day-old crusty bread (ciabatta or baguette), cut into 1/2" cubes; 3 tbs Extra-virgin olive oil; 1 clove Garlic clove, minced; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 piece Large egg yolk (or 2 pasteurized egg yolks); 2 pieces Anchovy fillets, finely minced; 1 clove Garlic cloves, finely minced; 1 tsp Dijon mustard; 2 tbs Fresh lemon juice; 1 tsp Worcestershire sauce; 1 tsp White wine vinegar; 1 tbs Extra-virgin olive oil; 6 tbs Neutral oil (grapeseed or canola); 1 tbs Freshly grated Parmesan cheese; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper

Inspired by Station Pizza Parlour

Time30m

Serves4

Crisp romaine lettuce & made in-house croutons tossed in our homemade caesar dressing.

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Ingredients

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Salad

6 cups Romaine lettuce, washed and torn

1 cups Freshly grated Parmesan cheese

4 pieces Fresh lemon wedges (for serving)

Croutons (made in-house)

3 cups Day-old crusty bread (ciabatta or baguette), cut into 1/2" cubes

3 tbs Extra-virgin olive oil

1 clove Garlic clove, minced

1 tsp Kosher salt

1 tsp Freshly ground black pepper

Caesar Dressing (homemade)

1 piece Large egg yolk (or 2 pasteurized egg yolks)

2 pieces Anchovy fillets, finely minced

1 clove Garlic cloves, finely minced

1 tsp Dijon mustard

2 tbs Fresh lemon juice

1 tsp Original Worcestershire Sauce

1 tsp White wine vinegar

1 tbs Extra-virgin olive oil

6 tbs Neutral oil (grapeseed or canola)

1 tbs Freshly grated Parmesan cheese

1 tsp Kosher salt

1 tsp Freshly ground black pepper

Method

Croutons (made in-house)

Preheat and toss

Preheat oven to 375°F (190°C). In a large bowl, combine bread cubes, 3 tbs extra-virgin olive oil, minced garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss until bread is evenly coated.

Bake

Spread bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool.

Caesar Dressing (homemade)

Prepare base

In a medium bowl, whisk the egg yolk, minced anchovy fillets, minced garlic clove, Dijon mustard, lemon juice, Worcestershire sauce, and white wine vinegar until combined and slightly thickened.

Emulsify

While whisking constantly, slowly drizzle in 1 tbs extra-virgin olive oil followed by the neutral oil in a thin, steady stream to create a thick emulsion. Continue whisking until fully incorporated and the dressing is creamy.

Finish

Whisk in 1 tbs freshly grated Parmesan, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning or lemon juice as desired. If concerned about raw egg, use a pasteurized yolk or refrigerate dressing for 30 minutes before serving.

Salad Assembly

Place the torn romaine lettuce in a large mixing bowl.

Add about 4 tbs of the prepared Caesar dressing to the lettuce (reserve extra for guests). Toss gently but thoroughly to coat the leaves evenly. Add more dressing 1 tbs at a time if needed to reach desired coating.

Add half of the cooled croutons and 3/4 cup freshly grated Parmesan. Toss lightly to combine.

Transfer the salad to a serving bowl or individual plates. Sprinkle remaining croutons and the remaining 1/4 cup Parmesan on top.

Serve immediately with lemon wedges on the side for diners to squeeze over their salad.