Tableside Made Caesar Salad Recipes

Steps:

• Crack egg and preserve yolk in small dish. Wash and tear romaine into bite size pieces and refrigerate while preparing rest of dressing.
• In large salad bowl (wooden is best), mash garlic into minced size pieces with fork (can cut up a bit first to make easier to mash). Rub garlic all around bowl to expel oils. Add anchovy filets or anchovy paste (found near canned seafood-looks like toothpaste tube). I just squeeze in about 1/2-1 teaspoon. Mash into garlic to form a paste.
• Add in egg yolk, lemon juice, Worcestershire sauce and dry mustard. Whisk with fork. Add olive oil in a slow steady stream whisking constantly until blended. At this point taste dressing to adjust tastes. You can add more lemon, Worcestershire, dry mustard, and/or olive oil. Don't worry if dressing seems too greasy, you can cut that with the parmesan/romano cheese.
• Add romaine to dressing and toss to coat. Sprinkle in cheese and toss lightly. Refigerate until ready to serve. This will allow the romaine to blend with dressing. Top with croutons and serve.
• Can also top with grilled chicken, shrimp, or salmon to make a meal.

Steps:

• For the croutons: Preheat a convection oven to 400 degrees F or a regular oven to 425 degrees F and line a sheet pan with parchment paper.
• Toss the bread in the oil, salt and pepper in a bowl. Spread on the lined sheet pan
• and toast, turning the pan halfway through, until evenly golden brown, 8 to 10 minutes. Remove the croutons to a bowl and toss with the Parmesan. Allow to cool, then place in an airtight container.
• For the dressing: Combine the egg yolk, anchovies, roasted garlic and salt in a large mixing bowl. Using the back of a spoon, mash the ingredients together to form a uniform paste. Add the mustard and Worcestershire and continue to blend until fully combined. Season with salt and pepper. Add the Parmesan and whisk together. Slowly add the olive oil while whisking to emulsify. Add the vinegar and lemon juice and whisk until combined. Adjust the consistency with up to 1/2 cup water if needed. Season to taste.
• For the salad: Add the lettuce to the bowl with the dressing and toss lightly until coated. Arrange the lettuce on chilled salad plates. Garnish with the croutons and shaved Parmesan.

Steps:

• Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
• Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.