Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Cyd Caesar Salad Print Email

Winner of the AIWF's Ultimate Caesar Salad 2003
(a few secret ingredients have been omitted - taste the full version at Restaurant Aix at 719 E 17th Ave)

2 coddled eggs
10 High-quality imported oil packed anchovies
1 TBS Dijon mustard
1 TBS Roasted Garlic
1 TBS Worcestershire
3-4 cups Canola oil
1/3 cup fresh lemon juice
Hearts of Romaine lettuce
Homemade croutons
Quality imported Romano or Asiago cheese, grated

Coddle eggs to eliminate the risk of salmonella: place eggs in cold water, bring to a boil and cook for 30 seconds. Remove from hot water and shock eggs in cold water. The whites should not be cooked too hard – they are needed in the dressing.

Place anchovies in food processor, add egg yolks and about half of the whites and buzz. In a slow, steady stream, slowly pour in 1 cup canola oil. Turn off and add Dijon, roasted garlic and Worcestershire. Continue to puree and in a slow, steady stream, add the remaining canola oil to emulsify. Add lemon juice, and pulse in, adjusting to taste. If the dressing is too thick, blend in a little water.

Drizzle bowl with dressing, add chopped romaine hearts and toss. Finish with croutons and grated cheese. Dressing makes about 4 cups – can be stored in refrigerator for at least a week.

Homemade Croutons:
Cut Italian focaccia bread into cubes, toss with clarified butter (or quality olive oil) and sea salt to taste. Transfer to a sheet pan and toast in the oven.

Cyd Anderson - Restaurant Aix
View their menu at
Search Site

only search Tony's Market
Oyster Night!