How to make the ultimate Caesar salad
It’s hard not to love a great Caesar salad. You have the light, bright tang of a creamy dressing, maybe some shredded Parmigiano cheese, and those crispy croutons that tie it all together.
This version, which we received a number of years ago from Vincenti Ristorante in Brentwood, is still a favorite. Dress fresh butter lettuce with a homemade Parmigiano dressing, then garnish with shaved strips of Parmigiano-Reggiano cheese. But perhaps what takes it over the top are the warm polenta croutons, pan-fried so they’re crisp on the outside and tender on the inside.
Kitchen pro tip: Are your lettuces or fresh herbs looking a little tired? Use an ice water bath to quickly freshen them up. Check out this video for tips:
<p>Los Angeles Times Test Kitchen director Noelle Carter suggests immersing wilted lettuce and herbs in an ice bath to revive them.</p>
BUTTER LETTUCE WITH PARMIGIANO DRESSING AND POLENTA CROUTONS
Total time: About 1½ hours, plus chilling time for the polenta | Serves 4
Note: From Vincenti Ristorante. This recipe makes 1½ cups dressing, more than is needed for the four salads. The extra dressing will keep in the refrigerator, tightly covered, for one week. This also makes slightly more polenta croutons than is called for in the recipe.
POLENTA CROUTONS
1 teaspoon salt
4 1/2 ounces dry polenta or corn meal (a generous 3/4 cup)
1 tablespoon olive oil
2 tablespoons grated Parmigiano-Reggiano
Canola oil for frying
1. Bring 2 cups water to a boil in a medium saucepan over high heat, then add salt and whisk in polenta in a steady stream. Lower heat to a simmer and cook for 10 minutes, stirring occasionally with a whisk to avoid lumps and until the polenta is thickened. Add the olive oil and Parmigiano-Reggiano and whisk to incorporate. Remove the pan from heat.
2. Pour the polenta onto a parchment-lined baking sheet with sides. Using a spatula, smooth the polenta to an even height of one-half inch. Refrigerate, uncovered, until set, about 45 minutes. Remove the chilled polenta from the pan and cut into one-half-inch cubes.
3. Fill a large saute pan with enough canola oil to cover the bottom by 1 1/2 inches. Heat the oil over high heat until a thermometer inserted reads 375 degrees. Adjust the heat to maintain this temperature. Fry a few croutons at a time, leaving enough space so they do not stick together. Be careful that the croutons do not stick to the bottom of the pan and burn. Fry the croutons until golden, about 2 minutes, then remove and set them on paper towels to drain.
PARMIGIANO DRESSING
1 cup best-quality olive oil, divided
2 anchovy fillets, chopped
1 clove garlic, minced
2 egg yolks
2 tablespoons plus 3/4 teaspoon Pecorino Romano
2 tablespoons plus 3/4 teaspoon Parmigiano-Reggiano
2 tablespoons Dijon mustard
Juice of 1 lemonSalt and pepper
1. Heat 1 tablespoon of the oil in a small saute pan set over medium heat. Add the anchovies and garlic and cook until the garlic is aromatic, less than 1 minute. Remove the pan from the heat.
2. In a blender or food processor, blend the egg yolks. Slowly drizzle in the remaining olive oil. When all is well incorporated, add the garlic and anchovies, the cheeses and mustard and blend well. Lastly add the lemon juice. Adjust the seasoning. Refrigerate until ready to use.
SALAD ASSEMBLY
2 to 3 heads butter lettuce
1/4 cup Parmigiano dressing
Wedge of Parmigiano-Reggiano
24 polenta croutons
1. Remove the outer leaves from the lettuce heads. Tear the remaining leaves into bite-sized pieces and wash in cold water. Drain and spin dry. Place the lettuce in a large bowl; you should have about 8 cups salad.
2. Dress the salad with the dressing, and toss to evenly coat. Divide among four chilled plates. Use a vegetable peeler to shave a few strips of Parmigiano-Reggiano on top of each salad. Place one crouton on top of the cheese in the center of each salad, and evenly distribute the remainder of the croutons among the salads. Serve immediately.
Each serving:317 calories; 4 grams protein; 18 grams carbohydrates; 3 grams fiber; 25 grams fat; 5 grams saturated fat; 26 mg. cholesterol; 596 mg. sodium.
Love cooking as much as I do? Follow me @noellecarter
ALSO
Meet your new favorite meatball recipe
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
