727 Pine Restaurant
727 Pine Street
Seattle, WA 98101

Classic Caesar Salad
Chef Shannon Galusha of 727 Pine – Seattle, WA
Adapted by StarChefs

Yield: 5 Servings

  • ¼ pound parmesan cheese, whole, rind on
  • 3 cups olive oil, 80/20 blend
  • 3 egg yolks
  • Classic Caesar Salad on StarChefs1 whole egg
  • 4 Tablespoons Sparrow Lane red wine vinegar
  • 2 cloves garlic
  • 2 Tablespoons Maille Dijon mustard
  • 2 oil-cured Spanish anchovies
  • 1 Tablespoon fresh lemon juice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
    Croutons and salad:
  • 1 loaf rustic bread
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon sea salt
  • 2 romaine hearts, ribs removed
  • 1 bunch baby red romaine
  • 3 Tablespoons Parmesan cheese , grated
  • 1 clove garlic, chopped
  • 5 oil-cured Spanish anchovies
For dressing:
One day prior to making the dressing, remove rind from the parmesan and roughly chop. Grate the rest and refrigerate. Add the chopped rind to the olive oil and cover. In a food processor, combine the egg yolks and whole egg. Add the eggs, vinegar, garlic, mustard, anchovies and lemon juice and purée. Remove the rind from the oil. Next, with the machine on slowly add the rind-steeped oil one Tablespoon at a time until it becomes opaque and begins to emulsify. (If it's glossy and thin, the dressing has "broken" and you must stop and remove the mixture from the bowl. In a clean bowl, add one egg yolk and again start adding the mixture back in one Tablespoon at a time.) Blend until you have incorporated the entire amount of oil, then add half of the grated cheese. Taste and adjust the seasoning with lemon juice, salt and pepper.

For croutons and salad:
Preheat the oven to 350°F. Dice the bread, coat with extra virgin olive oil and season with sea salt. Place croutons in a single layer on a half-sheet pan and bake until they are golden brown, about 10 – 15 minutes.

As the croutons bake, prepare the salad. Remove the inner most lettuce leaves from the romaine hearts and discard. Wash romaine hearts with the baby red romaine. Dry lettuce thoroughly in a salad spinner or by patting gently with paper towels.

To serve, toss lettuce with chopped garlic and just enough dressing to lightly coat the leaves. Distribute salad among 5 plates and garnish with croutons, grated Parmesan, and anchovies.

Wine pairing:
A refreshing Italian white such as the Villanova Pinot Grigio 2002

Published: October 2004