Salad: Mexico – Tijuana – Ensalada César

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Total 37 min

Ingredients

- 2 heads romaine lettuce (about 450 g total), rinsed, dried, and torn into bite-sized pieces  
- 3 anchovy fillets, approx. 0.4 oz (11 g), drained and finely chopped  
- 1 large egg yolk, approx. 0.6 oz (18 g) (use pasteurized if preferred)  
- 1 tbsp (15 ml) fresh lemon juice  
- 1 tsp (5 ml) Dijon mustard  
- 1 tsp (5 ml) Worcestershire sauce  
- 1 clove garlic (about 3 g), minced or finely grated  
- 1/2 cup (120 ml) extra-virgin olive oil  
- 1/2 cup (45 g) freshly grated Parmigiano-Reggiano (plus extra for shavings)  
- 3 cups (about 140 g) day-old French or Italian bread, cut into 1/2-inch (1 cm) cubes  
- 2 tbsp (30 ml) olive oil (for croutons)  
- 1/2 tsp (3 g) kosher salt, divided  
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste

Instructions

1. Preheat oven to 375°F (190°C). Toss the cubed bread with 2 tbsp (30 ml) olive oil and 1/4 tsp (1.5 g) of the kosher salt on a baking sheet in a single layer. Bake 8–12 minutes, stirring once, until golden and crisp. Remove and cool.  
2. In a medium bowl, whisk together the chopped anchovies, minced garlic, egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.  
3. Continue whisking and very slowly drizzle in the 1/2 cup (120 ml) olive oil to create a thick, glossy emulsion (you can use a food processor or immersion blender for easier emulsification). If the dressing becomes too thick, whisk in a teaspoon of warm water to loosen.  
4. Stir 1/2 cup (45 g) grated Parmigiano-Reggiano into the dressing. Taste and add the remaining 1/4 tsp (1.5 g) kosher salt and 1/4 tsp (1 g) freshly ground black pepper as needed. If more brightness is desired, add a few drops of lemon juice.  
5. Tear or chop the romaine into bite-sized pieces and place in a large salad bowl. Add roughly half the dressing and toss gently to coat leaves evenly—add more dressing as desired for taste and coverage.  
6. Add the warm (or cooled) croutons and toss briefly so they stay crunchy. Sprinkle remaining grated cheese and toss lightly.  
7. Serve immediately on chilled plates, finishing with extra shavings of Parmigiano-Reggiano and a crack of black pepper.  
8. Notes: This recipe uses a raw egg yolk in the dressing; use a pasteurized yolk if concerned about food safety.