Tribute Caesar Recipe

Prep aromatics

Peel and smash the garlic cloves with the flat side of a knife, then mince finely. Finely chop the anchovy fillets. Place garlic, anchovies, egg yolks, Dijon mustard, Worcestershire sauce and lemon juice in a medium mixing bowl or the bowl of a food processor.

Emulsify

If using a bowl: whisk the mixture vigorously while very slowly drizzling in the oils in a thin, steady stream to create a thick, creamy emulsion. Start with just a few drops, then a thin thread, then a steady stream as the mixture thickens. If using a food processor: run it on low and slowly pour both oils through the feed tube in a steady stream until sauce thickens and emulsifies.

Finish dressing

Once emulsified and glossy, stir in 3/4 cup finely grated Parmesan. Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust: add up to 1 tbs more lemon juice for brightness or a pinch more salt if needed. Refrigerate until ready to assemble (can be made up to 24 hours ahead).

Make croutons

Preheat oven to 400°F (200°C). Toss the bread cubes with 2 tbs olive oil, 1 tbs melted unsalted butter (if using), and 1 tsp coarse salt on a rimmed baking sheet in a single layer. Roast for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool.

Prepare lettuce

While croutons roast, wash and thoroughly dry the romaine hearts. Tear into bite-size pieces and transfer to a large salad bowl. Dry leaves help the dressing cling and keep croutons crisp.

Assemble salad

Pour about half of the dressing over the romaine and gently toss with tongs to coat. Add most of the croutons, reserving a handful for garnish. Add the optional sliced grilled chicken if using and toss again, adding more dressing to taste (reserve some extra dressing for guests who want more).

Finish and serve

Transfer to serving plates or a large platter. Sprinkle the remaining 1/4 cup freshly grated Parmesan over the top and scatter reserved croutons. Grind a little additional black pepper over each portion and serve with lemon wedges on the side for squeezing.