Caesar salads may be ubiquitous on menus of all stripes, but a truly memorable one can be hard to find. Our version is unique because it pairs the usual romaine with arugula, which adds a peppery bite. I omit the anchovies from the dressing in favor of tossing them with the salad because I like the texture and the intense bites of salty flavor. Feel free to make this salad more substantial (and savory) with the addition of grilled chicken, shrimp, or even fried oysters. Adding a raw egg yolk to the dressing is optional, but it will create a richer, more stable body.
If you would prefer to have the anchovies pureed in the dressing (as opposed to chopped in the salad), simply add the 4 fillets listed with the salad ingredients to the blender instead (or whisk them into the dressing).
Recipe information
Yield
makes 4 salads, with dressing to spare for the next few days
Ingredients
Bayona Caesar Dressing
Preparation
Step 1
Toss together the romaine, arugula, anchovies, croutons, cheese, and dressing. Top with more cheese, if desired.
Bayona Caesar Dressing
Step 2
Whisk together everything but the olive oils and salt and pepper in a medium bowl. Slowly whisk in the oils, until the dressing is emulsified and creamy. If it gets too thick while you’re adding the oils, whisk in a teaspoon of water, then continue adding oil. Season to taste with salt and pepper.
Step 3
Alternatively, you can puree the dressing ingredients in a blender.
