Season 8 Recipes: Astonishing Baja/

Caesar Salad

Ensalde César
From Season 8  Mexico - One Plate at a Time
Servings: 6


  • A half of a long baguette, sliced into 1/4-inch rounds, brushed with olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 6 canned anchovies
  • 2tablespoons fresh lime juice
  • 1tablespoon Dijon mustard
  • 2tablespoons Worcestershire sauce
  • 1 egg yolk
  • 3/4cup good-quality olive oil
  • 4 romaine hearts (36 leaves)
  • 1/2cup freshly gratedMexican queso añejo or other garnishing cheese such as Romano or Parmesan,


Heat the oven to 425 degrees. Spread the baguette slices on a baking sheet and bake until well browned and crisp, about 10 minutes.

In a very large bowl, mash the garlic into a paste using either the back of a fork or a wooden spatula. Add the anchovies and lime juice and mash them to a paste with the garlic. Mix in the mustard, then the Worcestershire and finally the egg yolk. Slowly drizzle the olive oil in a thin stream into the base, whisking with the fork as you add it, until it comes together as a light dressing. Pour half the dressing into a jar, cover and refrigerate. Add the romaine leaves to the remaining dressing and toss to coat.

Arrange 6 romaine leaves on each of the 6 chilled plates. Sprinkle with the grated cheese and garnish with a toasted croutons.

Leave a Reply

Your email address will not be published. Required fields are marked *