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Chef's Tip
When making Caesar dressing, add the oil very slowly in a thin stream while whisking continuously. This creates a proper emulsion that will cling to the lettuce leaves rather than pooling at the bottom of the bowl.
Instructions
- Preheat oven to 350°F (175°C) for croutons and Parmesan crisps.
- For Parmesan crisps: Line a baking sheet with parchment paper or a silicone mat.
- Place 8 separate tablespoon-sized mounds of grated Parmesan on the sheet, spacing them 2 inches apart.
- Gently press down on mounds to create thin, even circles. Bake for 5-6 minutes until golden and bubbly.
- Remove from oven and let cool completely until crisp. Carefully remove from baking sheet.
- For croutons: Cut baguette into 3/4-inch cubes. Toss with 2 tablespoons olive oil, minced garlic, salt, and pepper.
- Spread cubes in a single layer on a baking sheet. Bake for 10-12 minutes, turning halfway, until golden and crisp.
- For dressing: Cut one whole garlic clove in half and rub the inside of a large wooden salad bowl with the cut sides. Discard garlic.
- Add anchovy fillets to bowl and mash with a fork until paste-like.
- Add the remaining minced garlic, egg yolks, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk to combine.
- Very slowly drizzle in olive oil while whisking constantly to emulsify, followed by vegetable oil in the same manner.
- Stir in 1/2 cup grated Parmesan cheese. Season with salt and pepper to taste.
- Place romaine lettuce in the bowl with dressing. Toss gently to coat each leaf evenly.
- Add croutons and toss again lightly.
- Divide salad among chilled plates. Top with remaining grated Parmesan, Parmesan crisps, and freshly ground black pepper.
Plating
Arrange dressed romaine on chilled salad plates, building height in the center. Place 2 Parmesan crisps partially inserted into the lettuce at an angle. Scatter croutons throughout, and finish with a generous sprinkle of freshly grated Parmesan and a turn of black pepper. For a more formal presentation, place one whole romaine heart on each plate, drizzle with dressing, and arrange garnishes around and on top.
Storage & Reheating
The dressing can be made up to 2 days ahead and refrigerated in an airtight container. Bring to room temperature and whisk before using. Croutons and Parmesan crisps can be stored in an airtight container at room temperature for up to 3 days. Dress the lettuce just before serving to maintain crispness.
About This Recipe
The Caesar salad was created in the 1920s by Caesar Cardini, an Italian-American restaurateur in Tijuana, Mexico. This interpretation maintains the classic elements that have made it a staple on fine dining menus worldwide. The addition of homemade Parmesan crisps provides an elegant touch and textural contrast to the traditional components of crisp romaine, savory dressing, and crunchy croutons.