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There is something deeply reassuring about this recipe to me. For one, it has stood the test of time. All those things people add on — chicken, salmon — just lead you astray, and I don’t really favor them. The real Caesar has confidence, a quiet insistence that good ingredients, handled with care, are enough. And perhaps that’s the secret — not just for how to make a Caesar salad, but how to bring her back to life exactly as she was meant to be.
My mother, actress Fay Wray, got this recipe from a chef at Romanoff’s, where my love for Caesar salad began. I share it with you, and offer a few of my own suggestions.
PrintRECIPE: Romanoff’s Caesar Salad
- Yield: Serves 4
Description
From a yellowing page, dotted with oil and memories.
Ingredients
- 4 anchovy fillets, finely chopped (preferably the darker, more flavorful kind)
- 2 eggs, coddled (or “cuddled”) for just under 1 minute*
- 1 Tbsp white wine vinegar or fresh lemon juice
- 1/2 tsp Dijon mustard
- Salt and freshly ground pepper, to taste
- 2–4 cloves garlic (either infused in the oil or crushed fresh into the dressing)
- 3 Tbsps good extra virgin olive oil
- 1 large head romaine lettuce, kept cold, cut into generous pieces
- 1 thick slice sourdough bread, toasted and cut into small croutons
- 1/3 cup freshly grated aged Parmesan cheese
- A few drops Lea & Perrins Worcestershire sauce (optional — and very little)
Instructions
- In a large wooden salad bowl, press the anchovies into a paste. Add the coddled eggs, vinegar or lemon juice, mustard, salt, and pepper. Add the garlic (if not already infused into the oil), then whisk in the olive oil gently until the dressing comes together and is silky.
- Add the romaine and toss thoroughly, coating each leaf. Top with the croutons and grated Parmesan. Toss once more, lightly but confidently, add a few drops of Worcestershire, if using, and serve at once.
Bluedot Suggestions
- The lettuce matters more than you think. Seek out plenty of fresh, crisp romaine with deep green leaves where the flavor lives. I prefer organic lettuce, knowing it comes from healthy soil. Keep the lettuce cool in the crisper bin until using. Little Gem lettuce is lovely too.
- Coddled (or cuddled) eggs: Lower into a sauce pan with boiling water for about 50 to 60 seconds, then crack. They should be just thickened, not cooked through.
- Oil-packed dark anchovies, the reddish brown ones versus the white, are essential for richness. They are high in vitamin B12.
- Croutons should have a lively crunchy texture. Toast slightly stale bread in extra virgin olive oil with a touch of salt.
- The dressing should cling lightly, never pool.
- Chill the plates before serving.
