Well, this blog has been silent for six years, so what content could possibly be better for its revival than a Caesar Salad recipe? Caesar Salads have long been my comfort food – a perfect combination of flavors and textures, with some extra cheese on top. My recipe is based on the aioli-based version we used to make at Foodshed, but with some home cook tweaks, as well as a good amount of “to taste” deviation each time I make it.
The Dressing
6-8 anchovy filets
4-6 garlic cloves
Kosher salt
1 egg yolk
1 tsp dijon mustard (optional – i like it in the mayo base, but it’s fine without)
2 tablespoons fresh lemon juice, plus more to taste
2 tablespoons olive oil
½ cup vegetable oil
At least ½ cup grated parmigiano reggiano (will probably want more)
Freshly ground black pepper
The Croutons
Bread – I usually go with 1 loaf of sourdough
4-5 cloves Garlic
¼-½ cup Olive Oil
The Salad
Romaine lettuce (1-2 heads)
More lemon
More parmigiano reggiano
Salt and pepper to taste
Make the Dressing
Chop together anchovies, salt, and garlic. Use the flat side of a knife blade to mash into a paste, then set aside.
Whisk together egg yolk, lemon juice, and mustard – I like using a heavier glass bowl for this step. Slowly whisk in the vegetable oil, starting slowly with just drops at a time, and then a little faster once the dressing starts to thicken. After all the vegetable oil is added, whisk in 1-2 tablespoons of olive oil to taste. If it feels too thick for you, whisk in a tablespoon of water – this will also give you a more creamy texture. After all the oil is added, whisk in the anchovy/garlic paste and parmigiano. Season to taste with additional lemon juice, cheese, salt, and/or pepper.
Make the Croutons
Cut or tear croutons into 1-inch cubes (if time allows, do this 1 day in advance and let it dry out a bit)
Blend 4-5 cloves of garlic with ¼ cup olive oil
Toss bread cubes with oil and bake at 325 for ~15-20 minutes until crunchy and delicious
Assemble the Salad
Wash and chop romaine – I like it in about 1-inch chunks
Season the lettuce with salt and lemon juice before dressing
Toss lettuce with about ⅔ of the dressing
Add most of the croutons and toss again with a bit more dressing to taste
Finish with some shavings of parmigiano and the rest of the croutons
*To make this a Pullus Augustus (Chicken Caesar), make an extra ½ cup of the crouton garlic oil, add some lemon juice and salt and pepper, and use it to marinate some chicken breasts. This is probably the world’s best use of boneless skinless chicken breasts – grill them and keep them nice and juice. Get a little char on them if you can, and then chop into ½ inch pieces and add to the salad along with the croutons.
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