Name: “Caesar Salad”
Yield: Makes 12 Servings
Cuisine: French
Ingredients: 1½ tablespoons chopped shallots; ⅔ cup heavy cream; Freshly ground white pepper; 1 cup canola oil; Balsamic Glaze, in a squeeze bottle; 1½ tablespoons chopped garlic; 2 tablespoons Dijon mustard; 1 teaspoon fresh lemon juice; 3 cups chiffonade, or long narrow strips, romaine lettuce (cut from the “hearts,” or small inner leaves); 1 large egg yolk; 1 cup extra virgin olive oil; 2 salt-packed anchovy fillets, deboned, soaked in milk to cover for 30 minutes, drained, and patted dry; Parmigiano-Reggiano shavings for garnish (made with a vegetable peeler); Twelve 1-inch (or the diameter of the molds) Parmesan Crisps; 12 Croutons (from a baguette), about ¼ inch thick; 2 tablespoons freshly grated Parmigiano-Reggiano; Freshly ground black pepper; ⅔ cup milk; 3½ ounces Parmigiano-Reggiano, cut into ½-inch pieces; Kosher salt and freshly ground white pepper; 2 large eggs; ¼ cup balsamic vinegar

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

1½ tablespoons chopped garlic
1½ 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,