"Caesar salad dressing is just a fancy, flavorful mayonnaise." - Chef Harrison Porter
Stop buying Caesar salads at the grocery store and start making your own! This recipe is gluten free because Chef Harrison can't have the glutens anymore. If you really want those croutons, well, that's still something you can buy at the market.
Chef Harrison was most recently the Executive Chef at Brasserie Brixton in Denver. Now, he's in the kitchen at Alma Fonda Fine, a 1 star MICHELIN restaurant in Denver.
Caesar Salad, Boquerones, Parmesan
Chef Harrison Porter
Total time: 30 minutes
Ingredients List
1 oz water
3 egg yolks
1 tablespoon dijon mustard
Pinch of kosher salt
8 Confit garlic cloves (see prep)
1/2 cup Garlic confit oil (see prep)
2 anchovies (salt cured, and packed in oil. In tins or jars)
1 teaspoon red wine vinegar
1 teaspoon lemon juice
5 or 6 dashes of tabasco (more for more, less for less)
Zest from 1/2 lemon
1 teaspoon whole grain mustard
1 block parmesan cheese
3 heads of romaine lettuce
Freshly cracked black pepper
Boquerones (3 per serving/person)
For the confit garlic
1 head of garlic, cloves peeled
1 cup canola oil or vegetable oil
Chef Harrison Porter
Prep:
Preheat oven to 250F. Peel the cloves from 1 head of garlic. In an oven safe cooking vessel, cook for 1 hour at 250F. Remove and cool. Strain garlic cloves from the oil, reserve both for the Caesar dressing.
How to Make Caesar Salad with Boquerones
Step 1
Add the water, egg yolks, dijon, salt, confit garlic cloves, anchovies, red wine vinegar and lemon juice to a blender. Start on low and then turn it up to get everything blended together. Using a liquid measuring cup, start to stream the garlic confit oil into the blender in a slow, even stream. As you hear it thicken, turn the blender up. When it thickens more, turn the blender up even higher. Add another splash of water, turn blender to high, and stream in the rest of the oil. Turn the blender off and remove it from the blender base.
Step 2
To our dressing, add the tabasco, whole grain mustard, and lemon zest. Use a microplane to grate in some parmesan cheese. Use however much you want to here. Stir and taste. You may want to add more red wine vinegar, hot sauce, lemon juice, or salt. Just add more of whatever makes you happy. Stir and taste again. Transfer the dressing to a small bowl or container.
Step 3
Slice the romaine lettuce in half lengthwise, but don’t cut all the way through the core. This will keep the lettuce together. Now cut the lettuce into bite sized (about 1”) pieces. Discard the core.
Step 4
Add a few spoonfuls of Caesar dressing to the bottom of a large bowl. Add the lettuce. Squeeze some lemon juice on top of the lettuce, then grate more parmesan on top of the lettuce too. Add a few more spoonfuls of dressing (we just want enough to gently coat everything) and toss. You can add more dressing if you need to. Add some freshly cracked black pepper and toss again.
Step 5
Transfer salad to serving bowls. Top each bowl with 3 boquerones. Then cover the top of the bowl in freshly grated parmesan cheese.
Caesar Salad (gluten free)
Ingredients
- 1 head of garlic, cloves peeled
- 1 cup canola oil or vegetable oil
- 1 oz water
- 3 egg yolks
- 1 tablespoon dijon mustard
- Pinch of kosher salt
- 8 Confit garlic cloves (from garlic confit)
- 1/2 cup Garlic confit oil (from garlic confit)
- 2 anchovies (salt cured, and packed in oil. In tins or jars)
- 1 teaspoon red wine vinegar
- 1 teaspoon lemon juice
- 5 or 6 dashes of tabasco (more for more, less for less)
- Zest from 1/2 lemon
- 1 teaspoon whole grain mustard
- 1 block parmesan cheese
- 3 heads of romaine lettuce
- Freshly cracked black pepper
- Boquerones (3 per serving/person)
Instructions
- Preheat oven to 250F. Peel the cloves from 1 head of garlic. In an oven safe cooking vessel, cook for 1 hour at 250F. Remove and cool. Strain garlic cloves from the oil, reserve both for the Caesar dressing.
- Add the water, egg yolks, dijon, salt, confit garlic cloves, anchovies, red wine vinegar and lemon juice to a blender. Start on low and then turn it up to get everything blended together. Using a liquid measuring cup, start to stream the garlic confit oil into the blender in a slow, even stream. As you hear it thicken, turn the blender up. When it thickens more, turn the blender up even higher. Add another splash of water, turn blender to high, and stream in the rest of the oil. Turn the blender off and remove it from the blender base.
- To our dressing, add the tabasco, whole grain mustard, and lemon zest. Use a microplane to grate in some parmesan cheese. Use however much you want to here. Stir and taste. You may want to add more red wine vinegar, hot sauce, lemon juice, or salt. Just add more of whatever makes you happy. Stir and taste again. Transfer the dressing to a small bowl or container.
- Slice the romaine lettuce in half lengthwise, but don’t cut all the way through the core. This will keep the lettuce together. Now cut the lettuce into bite sized (about 1”) pieces. Discard the core.
- Add a few spoonfuls of Caesar dressing to the bottom of a large bowl. Add the lettuce. Squeeze some lemon juice on top of the lettuce, then grate more parmesan on top of the lettuce too. Add a few more spoonfuls of dressing (we just want enough to gently coat everything) and toss. You can add more dressing if you need to. Add some freshly cracked black pepper and toss again.
- Transfer salad to serving bowls. Top each bowl with 3 boquerones. Then cover the top of the bowl in freshly grated parmesan cheese.
Notes
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