Caesar Recipe

Prepare the Romaine

Trim root ends of romaine hearts, slice each heart lengthwise into halves or quarters depending on size, then rinse and thoroughly dry in a salad spinner or with paper towels. Chill briefly while you make the dressing (5–10 minutes).

Assemble Anchovies

Reserve two whole white anchovy fillets per serving for garnish. Finely chop the remaining anchovies and set aside to be incorporated into the dressing and tossed with the leaves.

Toss Salad

In a large bowl, place the dried romaine pieces. Add about two-thirds of the shaved Parmesan. Drizzle 3–4 tablespoons of the miso garlic dressing over the leaves, then gently toss until evenly coated. Taste and add more dressing if needed. Top with remaining shaved Parmesan, the reserved whole anchovy fillets (one per portion or as desired), and a few cracks of freshly ground black pepper.

Mince and Combine

In a medium bowl, combine the white miso paste, minced garlic, pasteurized egg yolk (or mayonnaise), Dijon mustard, lemon juice, white wine vinegar, Worcestershire sauce, chopped anchovies (from the Salad section), grated Parmesan, anchovy oil (or neutral oil), salt, and black pepper. Whisk until smooth.

Emulsify

While whisking vigorously, slowly stream in the 6 tablespoons of extra-virgin olive oil to create a thick, creamy emulsion. If the dressing becomes too thick, whisk in cold water 1 tablespoon at a time to reach a pourable but clingy consistency (about 1–2 tablespoons). Adjust acidity with additional lemon juice or salt to taste.

Rest and Chill

Cover and refrigerate the dressing for at least 10 minutes to allow flavors to meld. Bring to cool room temperature before tossing with chilled romaine so it coats evenly.

Preheat oven to 375°F (190°C). Toss baguette cubes with 2 tablespoons olive oil, garlic powder, and 1 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, turning once, until golden and crisp. Cool slightly and sprinkle over salad just before serving.