We love Caesar Salad at Nepenthe and in the classic style, we don't add onions or tomatoes; we only use romaine lettuce. The croutons are broiled fresh and large out of sourdough baguettes and the anchovies are plentiful. Chef Joe Gleason, developed this recipe from the traditional ingredients used tableside on the guerdon. If you love garlic, and you love Caesar Salad, you'll love this one.
The following ingredients will yield 2 cups of dressing
- 1 Egg Yolk
- 2 oz. Lemon Juice
- 1 oz. Red Wine Vinegar
- 1 tsp Worcestershire Sauce
- ½ tsp Tabasco Sauce
- 1 ½ TBSP Dijon Mustard
- 3 fillets Anchovies
- 1 oz. Grated Parmesan Cheese
- 4 Garlic Cloves
- 1 tsp Black Pepper
- ¾ cup Olive Oil
- ¾ cup Safflower Oil
Put all ingredients except oils into food processor; puree until smooth. Add oils slowly and blend until smooth.
Croutons
- 1 Sour dough Baguette, cut into 2-inch cubes.
- 4 oz. Melted butter
- 3 cloves Garlic
- Pinch Salt and pepper
Mince Garlic and cook in butter for 5 minutes. Add salt and pepper, brush butter on baguette cubes and spread them on a sheet pan; bake for 10-15 minutes, turning occasionally till golden brown.
Preparing Salad
- 1 head Romaine lettuce, torn
- ½ cup Caesar dressing
- 1 cup Croutons
- ½ cup Grated Parmesan cheese
- 2 Anchovies
Combine torn lettuce, dressing and croutons in a medium bowl. Toss together and sprinkle on grated Parmesan cheese and toss again. Turn out on plate, and top with anchovies.