Caesar Salad Recipe

Cure egg yolks

Line a small baking dish with plastic wrap. Mix kosher salt and sugar in a bowl. Spread half the salt-sugar mix in the dish to form a bed. Carefully separate egg yolks from whites and place yolks on the salt-sugar bed, spaced apart. Gently cover yolks with remaining salt-sugar mix so they are buried. Cover and refrigerate 24–48 hours (24 hours for slightly soft yolks, up to 48 for very firm).

Rinse and dry

When cured to desired firmness, remove yolks and gently brush off excess cure. Rinse briefly under cold water, then pat dry on paper towels. Place on a fresh sheet of plastic wrap and refrigerate uncovered on a tray for 30–60 minutes to dry slightly. Reserve until plating; each yolk will be grated or broken over the salad as garnish.

Preheat oven to 375°F (190°C). Cut focaccia into roughly 3/4- to 1-inch cubes. Toss cubes with 2 tablespoons olive oil, garlic powder, and sea salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–14 minutes, turning once, until golden and crisp. Let cool slightly.

In a mortar and pestle or small food processor, smash the garlic with a pinch of salt until a paste forms. Add anchovy fillets and continue to mash until they break down into the garlic paste.

Transfer the garlic-anchovy paste to a bowl. Add lemon juice, Dijon mustard, Worcestershire sauce, and the egg yolk. Whisk to combine.

Slowly whisk in the extra-virgin olive oil and neutral oil in a steady stream until the dressing emulsifies and thickens slightly. Stir in 1/2 cup finely grated Pecorino Romano and adjust seasoning with 1/4 teaspoon salt and freshly ground black pepper to taste. If dressing is too thick, loosen with 1–2 teaspoons of water or extra lemon juice.

If you used salted cured yolk for garnish, you can omit fresh yolk in the dressing or use a raw yolk and reduce added salt. Ensure raw yolk is fresh/pasteurized as preferred.

Trim and halve the baby romaine hearts lengthwise (or quarter larger hearts). Keep leaves intact rather than shredding to preserve texture and presentation. Chill briefly if you prefer a cold salad.

Place cut romaine in a large mixing bowl. Drizzle about half the dressing over the leaves and toss gently but thoroughly with tongs to coat. Add more dressing as needed — you want leaves glossy but not drowning.

Toss in most of the focaccia croutons, reserving a few for garnish.

Transfer dressed romaine to a serving platter or individual plates. Scatter remaining croutons on top.

Use a fine grater or microplane to grate the cured egg yolk over the plated salad (or break one cured yolk and place halved on top). If you did not cure yolks, shave or grate a fresh Pecorino and finish with an optional raw yolk as described in dressing section.

Finish by shaving or sprinkling 1/4 cup Pecorino Romano over the salad and grind fresh black pepper to taste. Serve immediately.