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
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