1/1 Photo of Caesar Salad French Laundry
This is really more of an appetizer composed of parmesan custards with parmesan crisps on a toasted slice of baguette, a few romaine leaves and 2 dressings. It is Thomas Keller's interpretation of Ceasar Salad. I love the layering of flavors and textures! Most components can be prepared in advance and the dish composed at the last minute.
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Units: US | Metric
ANCHOVY DRESSING (makes 2 cups)
- 1 1/2 tablespoons chopped garlic
- 1 1/2 tablespoons chopped shallots
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 2 salt-packed anchovy fillets, deboned and soaked in milk,rinsed and drained (I used anchovy paste in the tube)
- 1 large egg yolk (I omitted and it emulsified wonderfully)
- 1 cup extra virgin olive oil
- 1 cup canola oil
- white pepper
- 2/3 cup heavy cream
- 2/3 cup milk
- 3 1/2 ounces parmigiano-reggiano cheese, cut into 1/2 inch pieces
- 2 large eggs
- 1 large egg yolk
- kosher salt
- white pepper
- 3 cups chiffonade romaine lettuce (long narrow strips, cut from the heart or small inner leaves)
- 2 tablespoons freshly grated parmigiano-reggiano cheese
- fresh ground black pepper
- 12 croutons, from a baguette about 1/4 inches thick,toasted lightly
- parmigiano-reggiano cheese, shavings for garnish (made with a vegetable peeler--should be VERY thin)
FOR THE GLAZE
- 2 cups balsamic vinegar
- 1Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid.
- 2Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it should not simmer!) for 2 or 3 hours until it has reduced and thickened to a syrupy glaze.
- 3There should be about 1/2 cup of finished glaze.
- 4Keep the glaze in a squeeze bottle.
- 5If the glaze is too thick, warm the bottle with hot water to loosen it.
- 61/2 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese) (note: I used a little more) to make 12 one inch parmesan crisps (or about the size of the mold you are using): Preheat the oven to 325F.
- 7Line a baking sheet with Silpat (I used easy release foil).
- 8sprinkle about 2 teaspoons of the cheese in one corner of the pan.
- 9Use your fingers to spread the cheese into a 2 inch circle, repeat with the remaining cheese until you have 12 rounds.
- 10Bake for 8- 10 minutes or until they are golden brown.
- 11Use a small spatula to transfer them to paper towels.
- 12(They break VERY easily--I used the pieces if they crumbled).
- 13They will be soft when they are removed but will stiffen as they cool.
- 14Store in airtight container for up to 2 days.
- 15FOR THE DRESSING:.
- 16Puree the garlic, shallots, vinegar, mustard, lemon juice, and anchovies in a blender until smooth.
- 17Transfer to a mixer with the paddle attachment and beat in the egg yolk.
- 18With the machine running, slowly drizzle in the oils.
- 19Season with white pepper.
- 20Cover and refrigerate.
- 21There will be more dressing than you need for this recipe, but the extra can be stored refrigerator for 3 days.
- 22FOR THE CUSTARDS:.
- 23Place the cream, milk and parmesan chunks in a saucepan and bring to a simmer.
- 24Turn off the heat, cover the pan and let the flavors infuse for 45 minutes.
- 25Preheat the oven to 300°F.
- 26Whisk the eggs and yolk together in a medium bowl.
- 27Reheat the cream mixture until it is hot.
- 28While whisking, gradually strain the cream and milk on the eggs to temper them.
- 29Season with salt and white pepper.
- 30Ladle 2 tablespoons of the custard mixture into 2 ounce aluminum molds, timbale molds or any other small molds.
- 31(Note: I placed foil cutouts in the bottom of each mold to facilitate unmolding).
- 32Place molds in a roasting pan and add hot water to come about halfway up the sides of the molds.
- 33If you are using foil cups and they float, place a baking sheet or pan over them to hold them down.
- 34cover the roasting pan with aluminum foil and bake 30 minutes or until the custards are just set.
- 35The edges should look set, but the very centers may not be.
- 36Remove the molds from the water bath and refrigerate the custards for at least 2 hours and up to 2 days.
- 37(Note: it is okay if they tear or split as they are unmolded--just push them together on the crouton).
- 38TO COMPLETE:.
- 39Toss the romaine strips with grated parmesan and just enough dressing to lightly coat the lettuce.
- 40Season with pepper to taste.
- 41Place a spoonful of dressing on each plate.
- 42Run a small paring knife around the edge of each custard, dip the molds briefly in hot water and unmold each custard onto a crouton.
- 43Center one crouton in each pool of dressing.
- 44Lay a Parmesan crisp over each custard and top with a stack of the salad.
- 45Place shavings of cheese over the romaine and garnish each plate with a ring or small pool of the balsamic glaze.
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Nutritional Facts for Caesar Salad French Laundry
Serving Size: 1 (148 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 481.4
- Calories from Fat 411
- Total Fat 45.7 g
- Saturated Fat 9.3 g
- Cholesterol 88.3 mg
- Sodium 221.3 mg
- Total Carbohydrate 10.7 g
- Dietary Fiber 0.3 g
- Sugars 7.4 g
- Protein 6.2 g
The following items or measurements are not included:
salt-packed anchovy fillets