Classic Caesar Recipe
Romaine chopped then topped with fresh shredded Parmesan cheese, house made Parmesan crisps with a traditional Caesar dressing served as an entrée salad
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Ingredients
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Salad
Croutons
Parmesan Crisps (house made)
Traditional Caesar Dressing
Method
Parmesan Crisps (house made)
- 1
Bake Crisps
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Spoon small mounds (about 1 tablespoon each) of finely grated Parmesan onto the sheet, spacing 2 inches apart. Gently flatten each mound into a 2–3 inch circle. Sprinkle each with a little freshly ground black pepper.
- 2
Bake for 5–7 minutes until edges are golden and centers are set. Remove from oven and let crisps cool on the baking sheet for 2 minutes, then transfer to a wire rack to crisp completely. Makes about 10–12 crisps depending on size.
Croutons
- 3
Prepare and Toast
Preheat oven to 375°F (190°C) if not already on for crisps. In a large bowl, toss bread cubes with 2 tbs extra-virgin olive oil, minced garlic, kosher salt, and freshly ground black pepper until evenly coated.
- 4
Spread cubes in a single layer on a baking sheet and bake 10–12 minutes, tossing once halfway through, until golden and crisp. Remove and cool. Alternatively, pan-toast in a skillet over medium heat for 6–8 minutes, tossing to brown evenly.
Traditional Caesar Dressing
- 5
Emulsify Base
In a medium bowl, whisk together 2 egg yolks, minced anchovy fillets (or anchovy paste), minced garlic, Dijon mustard, and Worcestershire sauce until combined.
- 6
Slowly drizzle in 3 tbs extra-virgin olive oil and 1 tbs neutral oil while whisking constantly to create an emulsion. If mixture becomes too thick, whisk in 1/2 tsp warm water at a time to loosen.
- 7
Whisk in 3 tbs fresh lemon juice and 1 tbs finely grated Parmesan. Taste and season with kosher salt and freshly ground black pepper as needed. Cover and refrigerate if not using immediately. (If concerned about raw egg, you can use pasteurized yolks or substitute 3 tbs mayonnaise.)
Salad Assembly
- 8
Prepare Romaine
Wash and thoroughly dry the romaine hearts. Chop coarsely into bite-sized pieces and transfer to a large chilled mixing bowl.
- 9
Add 3/4 of the freshly shredded Parmesan and a generous handful of croutons to the bowl. Drizzle about half of the dressing over the greens and toss gently to coat. Add more dressing as needed to lightly but evenly coat the leaves—aim for a creamy rather than soggy finish.
- 10
Divide the dressed romaine between plates (or serve family-style). Sprinkle remaining shredded Parmesan over the top. Place 2–3 Parmesan crisps on each salad for garnish and crunch. Finish with additional freshly ground black pepper and a lemon wedge on the side for squeezing.