Caesar Salad French Laundry Recipe - Food.com (2024)

• ANCHOVY DRESSING (makes 2 cups)

• 1 ¹⁄₂ tablespoons chopped garlic
• 1 ¹⁄₂ tablespoons chopped shallots
• ¹⁄₄ cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 2 salt-packed anchovy fillets, deboned and soaked in milk,rinsed and drained (I used anchovy paste in the tube)
• 1 large egg yolk (I omitted and it emulsified wonderfully)
• 1 cup extra virgin olive oil
• 1 cup canola oil
• white pepper

• CUSTARDS

• ²⁄₃ cup heavy cream
• ²⁄₃ cup milk
• 3 ¹⁄₂ ounces parmigiano-reggiano cheese, cut into 1/2 inch pieces
• 2 large eggs
• 1 large egg yolk
• kosher salt
• white pepper
• 3 cups chiffonade romaine lettuce (long narrow strips, cut from the heart or small inner leaves)
• 2 tablespoons freshly grated parmigiano-reggiano cheese
• fresh ground black pepper
• 12 croutons, from a baguette about 1/4 inches thick,toasted lightly
• parmigiano-reggiano cheese, shavings for garnish (made with a vegetable peeler--should be VERY thin)

• FOR THE GLAZE

• 2 cups balsamic vinegar

directions

• Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid.
• Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it should not simmer!) for 2 or 3 hours until it has reduced and thickened to a syrupy glaze.
• There should be about 1/2 cup of finished glaze.
• Keep the glaze in a squeeze bottle.
• If the glaze is too thick, warm the bottle with hot water to loosen it.
• 1/2 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese) (note: I used a little more) to make 12 one inch parmesan crisps (or about the size of the mold you are using): Preheat the oven to 325F.
• Line a baking sheet with Silpat (I used easy release foil).
• sprinkle about 2 teaspoons of the cheese in one corner of the pan.
• Use your fingers to spread the cheese into a 2 inch circle, repeat with the remaining cheese until you have 12 rounds.
• Bake for 8- 10 minutes or until they are golden brown.
• Use a small spatula to transfer them to paper towels.
• (They break VERY easily--I used the pieces if they crumbled).
• They will be soft when they are removed but will stiffen as they cool.
• Store in airtight container for up to 2 days.

• FOR THE DRESSING:

• Puree 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, but the extra can be stored refrigerator for 3 days.

• FOR THE CUSTARDS:

• Place the cream, milk and parmesan chunks in a saucepan and bring to a simmer.
• Turn off the heat, cover the pan and let the flavors infuse for 45 minutes.
• Preheat the oven to 300°F.
• Whisk the eggs and yolk together in a medium bowl.
• Reheat the cream mixture until it is hot.
• While whisking, gradually strain the cream and milk on the eggs to temper them.
• Season with salt and white pepper.
• Ladle 2 tablespoons of the custard mixture into 2 ounce aluminum molds, timbale molds or any other small molds.
• (Note: I placed foil cutouts in the bottom of each mold to facilitate unmolding).
• Place molds in a roasting pan and add hot water to come about halfway up the sides of the molds.
• If you are using foil cups and they float, place a baking sheet or pan over them to hold them down.
• cover the roasting pan with aluminum foil and bake 30 minutes or until the custards are just set.
• The edges should look set, but the very centers may not be.
• Remove the molds from the water bath and refrigerate the custards for at least 2 hours and up to 2 days.
• (Note: it is okay if they tear or split as they are unmolded--just push them together on the crouton).

• TO COMPLETE:

• Toss the romaine strips with grated parmesan and just enough dressing to lightly coat the lettuce.
• Season with pepper to taste.
• Place a spoonful of dressing on each plate.
• Run a small paring knife around the edge of each custard, dip the molds briefly in hot water and unmold each custard onto a crouton.
• Center one crouton in each pool of dressing.
• Lay a Parmesan crisp over each custard and top with a stack of the salad.
• Place shavings of cheese over the romaine and garnish each plate with a ring or small pool of the balsamic glaze.