Mooring Caesar Recipe
Chopped romaine, rosemary croutons, Grana Padano, house-made dressing
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Ingredients
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Salad
Rosemary croutons
House-made Caesar dressing
Method
Rosemary croutons
- 1
Preheat and toss
Preheat oven to 375°F (190°C). In a large bowl, toss the bread cubes with olive oil, chopped rosemary, minced garlic, and kosher salt until evenly coated.
- 2
Toast
Spread the coated bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, tossing once halfway through, until golden brown and crisp. Remove and let cool. Croutons will crisp further as they cool.
House-made Caesar dressing
- 3
Combine anchovy and aromatics
In a medium bowl, mash the minced anchovy fillets and grated garlic into a paste using the back of a spoon or a small whisk.
- 4
Emulsify dressing
Add the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and grated Grana Padano to the anchovy-garlic paste. Whisk until smooth and homogenous. If the dressing is too thick, whisk in up to 1 tablespoon olive oil to reach desired consistency. Season with freshly ground black pepper and taste; add a pinch of salt only if needed (anchovies and cheese are salty).
Salad assembly
- 5
Prepare lettuce
Wash and dry the romaine thoroughly. Chop into roughly 1-inch pieces and place in a large mixing bowl.
- 6
Dress the salad
Add about 3/4 of the dressing to the chopped romaine and toss gently but thoroughly to coat. Add more dressing to taste — you may not need it all.
- 7
Add croutons and cheese
Toss in the rosemary croutons and 2 tablespoons of the grated Grana Padano. Reserve 1 tablespoon cheese for garnish. Mix once to combine so croutons remain slightly crisp.
- 8
Finish and serve
Plate the salad, sprinkle the remaining Grana Padano over the top, and finish with freshly cracked black pepper and a light pinch of sea salt if desired. Serve immediately.