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American Fish's Caesar salad

Time 1 hour
Yields Serves 4
American Fish’s Caesar salad
(Kirk McKoy / Los Angeles Times)

Lemon vinaigrette

1

In a small bowl, whisk together the lemon juice and olive oil. Season to taste with salt and pepper. Cover and refrigerate until needed.

Caesar dressing

1

In a large bowl, whisk the egg yolks together with the lemon. Slowly whisk in the oils, 1 teaspoon at a time, constantly whisking until the oil is emulsified to make a mayonnaise. This makes about 2 cups mayonnaise.

2

Using a mortar and pestle, or chopping and crushing with the side of a knife, combine the capers, Worcestershire sauce, garlic and anchovy fillets to form a paste.

3

Stir the puree into the mayonnaise until thoroughly combined, then stir in the Parmesan cheese. Season to taste with salt and pepper. This makes about 2 cups dressing, more than is needed for the remainder of the recipe; the remaining dressing will keep for 2 to 3 days, covered and refrigerated.

Fried capers

1

In a small saucepan, heat 1 to 2 inches of oil until a thermometer inserted reads 350 degrees. Add the capers and fry for 30 seconds. Drain on a paper towel, then season to taste with salt.

Croutons

1

Heat the oven to 350 degrees. Brush the baguette slices with the oil, then lightly sprinkle over salt and pepper. Place the slices on a baking sheet and toast until crisp and golden, about 4 minutes.

Salad and assembly

1

Quarter each head of lettuce lengthwise, and toss the wedges with the lemon vinaigrette and chopped parsley.

2

On each of 4 plates, spoon over a light base of Caesar dressing, then top the dressing on each plate with 4 lettuce quarters.

3

Garnish each wedge with a crouton and lemon wedge, and top each crouton with half of an anchovy fillet. Sprinkle over the chopped black olives, fried capers and Parmesan cheese evenly over the 4 servings. Serve immediately.

Adapted from American Fish in Las Vegas. Instead of the oil-cured olives suggested below, the restaurant assembles the salad with dried black olives, drying black (Taggiasca or Kalamata) olives in a 225-degree oven for 6 to 8 hours (depending on the size), then chopping.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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