Fearless Caesar Salad Recipe
Romaine, herb croutons, American Grana Padano, our 'take no prisoners' Caesar dressing
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Ingredients
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Salad
Herb croutons
Take-No-Prisoners Caesar dressing
Method
Herb croutons
Preheat
Preheat oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.
In a large bowl, whisk together 3 tablespoons extra-virgin olive oil, minced garlic, chopped parsley, thyme leaves and 1/2 teaspoon kosher salt.
Add the 4 cups bread cubes to the bowl and toss thoroughly so each cube is lightly coated. Spread in a single layer on the prepared baking sheet.
Bake 12–16 minutes, stirring once halfway through, until croutons are golden and crisp. Remove from oven and let cool. Reserve.
Take-No-Prisoners Caesar dressing
In a mortar and pestle (or small bowl), mash the 4 anchovy fillets and 2 smashed garlic cloves into a smooth paste. Alternatively, finely mince and then mash with the side of a chef’s knife.
Transfer the anchovy-garlic paste to a medium bowl. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice and the egg yolk until blended.
Very slowly, drizzle in the oils while whisking vigorously to create an emulsion. Start with a few drops at a time, then increase to a thin stream as the dressing thickens. First add the 1/2 cup extra-virgin olive oil, then the 1/4 cup neutral oil.
Whisk in 1/4 cup finely grated Grana Padano, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt. Taste and adjust lemon, salt or pepper to preference. If you prefer a lighter dressing, whisk in 1–2 tablespoons water to loosen.
If not using immediately, refrigerate in an airtight jar up to 3 days (bring back to room temperature and re-whisk before using).
Salad assembly
Wash and dry the romaine hearts thoroughly. Trim the stem ends and separate leaves or halve the hearts lengthwise for presentation. Tear any large leaves into bite-size pieces.
Place the romaine in a large mixing bowl. Add about two-thirds of the cooled herb croutons and 1/2 cup of the grated Grana Padano (reserve the rest for garnish).
Pour 3–4 tablespoons of the prepared Caesar dressing over the salad and toss gently but thoroughly until leaves are evenly coated. Add more dressing to taste — the goal is confident coverage, not drowning.