Featured Recipe
Crispy Caesar Salad
By Kate
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A classic Caesar salad reworked with lightly toasted sourdough cubes and smoky pancetta instead of bacon. Creamy, tangy dressing emulsified in bowls, anchored by anchovy paste and capers. Freshly shredded aged Parmesan folded in for sharp texture contrast. Romaine torn by hand, dressed while still damp for gloss. Crunch from croutons and crispy pancetta balanced with smooth dressing. Precise heat control, timing for toasty bread and rendered fat critical. No mayo store-bought shortcuts; emulsify slowly to avoid break. Flexible with oil types; can swap lemon for lime for a bright lift. Classic techniques, practical tweaks to prevent bitterness or over-salting.
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Prep:
20 min
Cook:
17 min
Total:
37 min
Serves:
4 servings
salad
Caesar
easy recipes
Italian-American cuisine
Introduction
Croutons toasted to crackle under teeth, pancetta sizzling in the pan releasing fatty aroma while you prep the dressing. The egg yolk is your emulsifier anchor here, don’t shortchange it or rush the oil addition — watch that sheen when it starts to thicken, the sign you’re nailing the silky texture everyone looks for. Romaine torn by hand, not shredded, holds the coating better. Toss just before serving so croutons stay crunchy. Pancetta can be swapped for thick-cut prosciutto if pancetta is out, just crisp it gently. Lime juice in place of lemon adds surprise brightness without overpowering the anchovies’ salty umami. If worried about raw egg, use pasteurized or swap with Greek yogurt for tang and texture, though it changes the mouthfeel.
Ingredients
DRESSING
- 1 egg yolk, room temperature
- 20 ml (1 1/3 tbsp) fresh lime juice
- 1 small garlic clove, finely minced
- 170 ml (2/3 cup) light olive oil or vegetable oil
- 40 ml (3 tbsp) finely chopped capers, drained
- 5 ml (1 tsp) anchovy paste or 1 filet mashed fine
- 60 g (1 cup) freshly grated aged kosher-style Parmesan cheese
About the ingredients
Sourdough is a better canvas than plain white for croutons — it holds shape and stays crisp longer. Clarified butter resists burning better than regular unsalted butter and adds mouthwatering richness. Pancetta, less smoky than bacon, lends elegant saltiness; if unavailable, pancetta’s Italian cousin guanciale works but renders more fat so reduce oil slightly. Capers introduce briny pop, anchovy paste slams the umami. Parmesan cheese should be fresh, coarse-grated, not pre-grated powder — it melts unevenly and adds starchy clumps. Oil choice affects dressing brightness; lighter oils let other flavors shine while extra virgin olive can intensify bitterness if overwhisked or with prolonged standing. Garlic must be finely minced to avoid harsh raw bites but not pulverized into paste lest it overwhelm. Egg yolk at room temp integrates oils smoothly; cold eggs break emulsions easily.
Method
CROUTONS & PANCETTA
- Heat skillet medium-high. Use clarified butter or olive oil for cleaner flavor. Toss sourdough cubes, spread out in single layer; toast 8-12 minutes. Stir every 2 minutes till golden, dry, crisp. Cubes should snap when broken. Pull out immediately to cool. Leftover softness ruins texture contrast in salad.
- Using same skillet, lower heat to medium. Add diced pancetta. Render fat slowly for 8-10 minutes. Look for mahogany edges, not blackened spots. Transfer pancetta to paper towel lined plate to drain excess fat. Don’t skip draining; oil-filled pancetta skews salad mouthfeel.
- In medium bowl, whisk egg yolk with lime juice and garlic until frothy. Slowly drizzle oil in thin stream while whisking persistently to form smooth emulsion. If mixture separates, stop adding oil, whisk harder, then continue when emulsified.
- Fold in capers, anchovy paste, and a quarter of the Parmesan. Check seasoning—bitterness here indicates overworked garlic or expired anchovies. Adjust with more lime juice or cheese if needed.
- In large salad bowl, add torn romaine. Pour dressing over lettuce while leaves still damp from washing; shine indicates proper coating without clumps or dry spots.
- Add cooled crunchy croutons, pancetta. Toss gently but thoroughly.
- Sprinkle remaining Parmesan on top. Freshly ground black pepper to taste. Serve immediately before croutons soften.
- Quick tip: reserve some croutons and pancetta for garnish to maintain contrast on plate.
DRESSING
ASSEMBLE
Technique Tips
Toast croutons in a dry or lightly buttered skillet over medium heat, tossing frequently to prevent spot burning — burnt bits introduce bitterness. Pancetta requires slow render; medium heat gives you control, turning dark but not black. If you hear aggressive popping, lower heat. Drain pancetta well to avoid soggy salad. Make the emulsion slowly, drop by drop with steady whisking. If it breaks, introduce a teaspoon of warm water and whisk vigorously to bring it back. Toss lettuce while still wet from wash not dripping; the tiny water droplets help dressing cling without pooling. Add croutons last to maintain crunch; premature tossing leads to soggy croutons. Season with pepper only at the end—pepper can lose potency if added early. Serve immediately; Caesar salads waiting too long always sag, croutons turn limp, lettuce wilts. Use a large bowl to ensure thorough tossing without bruising leaves.
Chef's Notes
- 💡 Sourdough croutons beat plain bread; holds shape and crisps better. Toast till golden, stir often. Toss with extra fat later, if needed.
- 💡 Clarified butter helps prevent burning while toasting. Olive oil works too, but watch the heat. Slow rendering of pancetta. Listen for gentle sizzle, not angry pops.
- 💡 For dressing, whisk egg yolk with lime juice first, then oil slowly. If it breaks, warm water can rescue it. Don't rush or get impatient; patience yields texture.
- 💡 Using fresh garlic is key. Minced finely helps the flavor meld without harsh bites. Too much can ruin smoothness. If strong flavor, adjust with more lime.
- 💡 When tossing salad, let the leaves still be damp. Helps dressing stick nicely without pooling. Add cooled croutons last to maintain crunch. Timing is crucial.
