Name: Tin Roof Bistros Fearless Caesar Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups Romaine hearts; 0.5 cups American Grana Padano, shaved; 4 to taste Lemon wedges (for serving); 3 cups Day-old country bread, cut into 1/2-inch cubes; 3 tbs Extra-virgin olive oil; 1 tsp Garlic, minced; 2 tbs Fresh parsley, finely chopped; 1 tsp Fresh thyme leaves, chopped; 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 2 each Pasteurized egg yolk; 4 each Anchovy fillets, packed in oil, drained and minced; 2 cloves Garlic, smashed and minced; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 2 tbs Fresh lemon juice; 1 tsp Red wine vinegar; 0.5 cups Extra-virgin olive oil; 0.25 cups Neutral oil (vegetable or canola); 2 tbs Grated American Grana Padano (for emulsifying); 0.5 tsp Salt; 0.25 tsp Freshly ground black pepper

Method

Herb Croutons

Preheat

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease.

Toss bread cubes with 3 tbs extra-virgin olive oil, minced garlic, chopped parsley, thyme, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated.

Spread in a single layer on the prepared baking sheet and bake 10–12 minutes, stirring once halfway, until crisp and golden. Remove and cool completely. Croutons can be made a day ahead and stored in an airtight container.

Take No Prisoners Caesar Dressing

In a medium bowl, whisk together 2 egg yolks, minced anchovies, 2 smashed and minced garlic cloves, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs lemon juice and 1 tsp red wine vinegar until combined.

While whisking vigorously (or with a small immersion blender at low speed), drizzle in 1/2 cup extra-virgin olive oil very slowly to begin emulsification. Once mixture begins to thicken, stream in the 1/4 cup neutral oil while continuing to whisk until fully emulsified and glossy.

Stir in 2 tbs grated American Grana Padano to help body the dressing. Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. If dressing is too thick, whisk in 1–2 tbs cold water to reach desired consistency. Chill for 10–15 minutes to meld flavors (optional).

If you prefer a smoother dressing, blend all ingredients in a blender or food processor, starting with the yolks, aromatics and acids, then slowly adding oils with the motor running until emulsified, finishing with the cheese, salt and pepper.

Salad Assembly

Prepare the romaine by washing, drying thoroughly and chopping or tearing into bite-size pieces. Place about 3 cups of dressed leaves per 2 servings (recipe scaled below) into a large chilled bowl.

Add 3–4 tbs of the Caesar dressing to the greens and toss thoroughly to coat — add more dressing by tablespoonfuls if you prefer a heavier coating. Reserve a small amount of dressing to drizzle at the end if desired.

Add 1/2 cup shaved American Grana Padano and the cooled herb croutons. Toss gently to combine.

Taste and adjust with additional salt, pepper or a squeeze of lemon wedge as desired. Divide between plates and finish with an extra shave of Grana Padano and lemon wedge on the side.