“Caesar Salad”

Parmigiano—Reggiano Custards with Romaine Lettuce, Anchovy Dressing, and Parmesan Crisps

banner

Preparation info

  • Makes

    12

    Servings
    • Difficulty

      Medium

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

I frequently return to classical preparations and look for a way to reinterpret them, using the standard elements but surprising you with them. Here those elements include a Parmesan custard set on croutons, a chiffonade of romaine, and a Parmesan crisp, with a classic Caesar dressing.

Ingredients

Anchovy Dressing

Makes 2 cups

  • tablespoons chopped garlic
  • tablespoons chopped shallots

Method

For the Anchovy Dressing

Pureé the garlic, shallots, vinegar, mustard, lemon juice, and anchovies in a blender until smooth. Transfer to a mixer with the paddle attachment and beat in the egg yolk. With the machine running, slowly drizzle in the oils. Season with white pepper. Cover and refrigerate. There will be more dressing than you need for this recipe,