anthony bourdain’s caesar salad

Here’s Caesar salad recipe from celebrity chef Anthony Bourdain.

Today, probably everyone knows of the Caesar Salad. It consists of romaine lettuce and croutons, dressed with parmesan cheese, lemon juice, olive oil, egg, sauce and black pepper.

While many people attribute it to the Italians, the salad is of Mexican origin.

The iconic salad was named after its creator, restaurateur Cesare (Caesar) Cardini, an Italian immigrant who lived in San Diego. Cardini invented the dish in 1924.

And Anthony Bourdain recreated a modern recipe for the salad, and the result is mouthwatering.

Bourdain’s Caesar Salad Recipe

Serves 4-8

Ingredients:

  • 2½ cups extra-virgin olive oil
  • 10 oil-packed anchovies, drained
  • 2 garlic cloves, peeled and smashed
  • 2 garlic cloves, peeled and finely chopped
  • 6 slices white sandwich bread, cut into ¾-inch dice
  • 1 cup finely grated Parmigiano-Reggiano cheese
  • 2 garlic cloves, peeled and finely chopped
  • Salt and freshly ground black pepper to taste
  • 1 large or 2 small heads of romaine lettuce, dark outermost leaves discarded, washed, chilled, and coarsely chopped
  • 1 tsp Dijon mustard
  • Juice of 1 lemon (about 2 tablespoons)
  • ½ tsp Worcestershire sauce
  • Dash of Tabasco sauce
  • 3 egg yolks
  • 16 boquerones (white vinegar-cured anchovies packed in oil), drained, for garnish (optional)

Instructions

  1. In a wide, heavy-bottom sauté pan, heat 1 cup of the oil over medium-low heat.
  2. Add 4 of the anchovies and the smashed garlic and let cook until the anchovies fall apart and dissolve into the oil, aiding this process by gently mashing them with a wooden spoon.
  3. Increase the heat and add the diced bread, cooking for a few minutes and tossing to make sure that the bread is toasted and golden brown on all sides.
  4. Use tongs or a slotted spoon to remove the croutons to the mixing bowl, and gently toss with a quarter cup of the grated Parmigiano-Reggiano and salt and pepper. Transfer the croutons to the lined sheet pan to drain.
  5. In a food processor, combine the remaining six anchovies, the chopped garlic, mustard, lemon juice, Worcestershire, Tabasco, egg yolks, and puree. Slowly drizzle in the remaining oil and puree until it has all been incorporated. Taste and season with salt and pepper as needed.
  6. In a salad bowl, toss the lettuce with the dressing, using enough to coat but not drown the leaves.
  7. Add the remaining three-quarters cup Parmigiano-Reggiano and toss gently again.
  8. Distribute the salad among individual plates, and garnish each plate with one or more boquerones, if using.

You can also find the recipe in Bourdain’s book, Appetites: A Cookbook by Anthony Bourdain.