How to make a restaurant-quality Caesar salad at home

There are some dishes that always seem to taste better at restaurants, and Caesar salads are a perfect example. When the Caesar star is brought to the table, the dressing is more flavorful. Parmesan has a wide variety of flavors. Even the lettuce stands out as significantly better than what we usually put together at home. There are reasons for that – but they’re all things novice chefs can easily replicate in their home kitchens, which is why we spoke to Keegan Hughes, chef at The Gallery, Sand Valley Resort’s latest restaurant, which specializes in downtown cuisine. and southern Italy.

If you’re like me, you probably attribute the great success of a classic Caesar salad to an artisan dressing, made from scratch. If so, you will be surprised to find that dressing is not the majority a key ingredient in an unforgettable Caesar, at least not in Hughes’ estimation. The chef points to lettuce and cheese as the most influential ingredients.

While standard Caesar salad recipes call for Romaine lettuce, Chef Hughes opts for the new Little Gem. He explains:

As for that cheese, if you’ve been thinking, “Eh, what’s the difference? Parmesan is Parmesan,” I have bad news for you. You’ve been doing it wrong – and Chef Hughes agrees. Go to a dedicated cheese shop (or a grocery store with a high-end cheese section) and sample aged Parmesans from different producers. You will probably find that some show a more pronounced taste. As for what goes into the salad at The Gallery, Chef Hughes uses only Parmesan made by Grande, a Wisconsin cheesemaker with origins dating back to Italy in the late 19th century. As Hughes explains, this particular Parmesan has “a well-balanced flavor with a nutty finish.

A Caesar salad wouldn’t be complete without croutons, and the Gallery relies on focaccia croutons, which Chef Hughes insists are easily made at home. Start with fresh soft focaccia bread; cut it into one-inch cubes; then toss those cubes in extra virgin olive oil, grated Parmesan cheese, and salt and pepper. Next, spread on a cookie sheet and bake at 400 degrees for six to eight minutes (or until completely crunchy). Just remember to let them cool before serving.

Now we get to the controversial part of the Caesar salad – if such a thing exists. Purists will tell you that the addition of anchovies is non-negotiable. Gallery deep-fries theirs (first by mixing it with a mixture of sweet potato starch and all-purpose flour), which Hughes says “gives a unique texture and look to the salad.” But not everyone likes anchovies. So if you are one of those people, feel free to leave this out of the salad recipe.

That means the inclusion of anchovies in salad dressing is a must. “The salt,” said Hughes, “really brightens the dress.” Specifically, he explains that the act of balancing acidity, cream, and salt is the key to making a good Caesar dressing, and shares his recipe (see below).

Yes, dressing made from scratch takes time, but it will totally elevate your homemade Caesar above anything those bottle caps can produce. “Take the time to dress well,” urged Chef Hughes. “To make a really good Caesar salad, it’s worth a little extra time to make your own dressing and croutons.”

Caesar Dressing serves at The Gallery in Sand Valley

(Makes 1 quart)

Ingredients:

3/4 cup Greek yogurt
1/2 cup of mayonnaise
1/2 cup of garlic oil
1/2 cup of water
1/4 cup garlic confit (we recommend this preparation)
1/4 cup Dijon mustard
0.5 oz. anchovies
2 tsp. lemon juice
1 tsp. red wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 tsp. black pepper
1/4 tsp. kosher salt
1.5 cups Parmesan cheese

Preparation:

In a medium bowl, combine anchovies, confit garlic, Tabasco sauce, lemon juice, red wine vinegar, and Worcestershire sauce. Using a stick wand, blend until smooth.

Add mayonnaise and Greek yogurt and continue mixing.

While mixing, gradually add water and garlic oil.

Once the mixture is smooth, add salt, black pepper, and Parmesan cheese.

Transfer to an airtight container and store in the refrigerator.