César Keg Recipe
romaine, vinaigrette crémeuse, grana padano et chapelure panko grillée
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Ingredients
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Salade
Vinaigrette crémeuse (Caesar-style)
Chapelure panko grillée
Method
Salade
- 1
Prepare romaine
Trim root end of romaine, remove any bruised outer leaves. Rinse and dry thoroughly. Chop or tear leaves into roughly 1- to 2-inch pieces and place in a large chilled bowl.
- 2
Assemble
When dressing and panko are ready, add the chilled romaine to the serving bowl, drizzle about two-thirds of the vinaigrette over the leaves, and toss gently to coat evenly. Adjust with remaining dressing to taste. Sprinkle the grated grana padano over the dressed salad, then scatter the warm, toasted panko breadcrumbs on top. Finish with a grind of black pepper and serve with lemon wedges on the side.
Vinaigrette crémeuse (Caesar-style)
- 3
Combine base ingredients
In a medium bowl, whisk together the mayonnaise, Greek yogurt, mashed anchovy fillets (or anchovy paste), minced garlic, Dijon mustard, and Worcestershire sauce until smooth.
- 4
Season and emulsify
Slowly whisk in the olive oil until the dressing is glossy. Stir in the fresh lemon juice, then season with salt and freshly ground black pepper. Taste and adjust acidity or salt: add up to 1 tablespoon more lemon juice for brightness or a pinch more salt if needed. Refrigerate the dressing at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).
Chapelure panko grillée
- 5
Toast panko
In a medium skillet over medium heat, melt the butter with the olive oil. Add the panko breadcrumbs and spread into an even layer. Cook, stirring frequently, until the panko is golden brown and crisp, about 4–6 minutes. Keep a close eye to prevent burning.
- 6
Finish panko
Remove skillet from heat and immediately stir in the garlic powder, lemon zest, and fine sea salt. Transfer the toasted panko to a plate to cool slightly — this keeps it crisp. Use warm or cooled on the salad.
