elevated caesar salad

Wade originally made this salad for a birthday dinner party he threw me a few years ago. Not only is it delicious but the presentation is spectacular! It’s great with a meal or you can make it a meal by adding grilled fish or chicken. Enjoy!

Caesar Dressing:
3 anchovy fillets
1 tablespoon capers
1 tablespoon Dijon mustard
1 egg yolk (use pasteurized for safety)
1 teaspoon minced garlic
3/4 cup vegetable oil
1 tablespoon white balsamic vinegar
1 tablespoon lemon juice
1/4 cup heavy cream
Kosher salt

In food processor pulse together the anchovy fillets, capers, mustard, egg yolk, white balsamic vinegar, lemon juice and garlic. Next turn the food processor on and add the vegetable oil in a slow, steady stream. Finally, stir in heavy cream and adjust seasoning with salt and pepper.

Croutons:
3 cloves of garlic, crushed
2 tablespoons extra-virgin olive oil
2 tablespoon butter
3 cups of sourdough bread cut into long rectangles (for softer croutons don’t include crust)
1 teaspoon coarse black pepper
1/2 cup grated Parmesan or Pecorino Romano
2 tablespoons chopped fresh thyme leaves

Preheat oven to 325 degrees F.
Heat garlic and oil over low heat and melt butter into the oil. Place the bread in a large bowl and toss with garlic oil and butter being careful to coat them evenly and not to break them. Season with pepper, Parmesan and thyme. Spread croutons evenly on a baking sheet and bake until crisp and golden (about 15 minutes). Remove croutons and allow them to cool (although they are fabulous slightly warm).

Parmesan Crisps
1 cup of finely grated (a micro plane works best for this) Parmigiano Reggiano

Preheat oven to 325 degrees F.
Place a Silpat on a baking sheet. Use a 4 inch ring mold to help create a perfectly round, even, and slightly transparent layer of cheese. Repeat this process 4-5 times depending on how much room you have on the tray. Leave an inch between crisps. Bake in the oven until just turning a golden color (approximately 10 minutes). Remove from oven and let cool slightly. Then carefully lift silpat and peel it from beneath the parmesan crisp making sure to support the ultra-fragile crisp. Place crisps on a paper towel to cool further.

Quarter the romaine lettuce length wise and drizzle dressing over wedges on a serving platter. Use the long croutons to support the parmesan crisps on top of salad wedges.

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