Courtney White is executive chef and owner of Blanca Food + Wine and Cafe Blanca, both located in Norfolk’s Riverview Historic District. For the past two years she has been treating customers to some of the best rustic French and Italian dishes in Hampton Roads.
I learned to make this Caesar salad recipe in third grade, when my grandparents took me to a restaurant in Florida at a country club. It’s the first fancy restaurant memory I have. It was like performance art in food form. They made the salad at the table in a big wooden bowl. I was mesmerized. I was so into it that I begged my parents to take me back at the end of the week. I brought a little notepad and wrote it all down, step by step. Over the years this recipe has become a constant in my life. In college I was quite famous for it. I would make it for potlucks and for new neighbors. When my best friend got married, I gave her this recipe because her new husband loved it so much. And now I give it to you.
Caesar Salad
Serves: 4-6)
Ingredients
2 medium-sized garlic cloves, either pressed or Microplaned
1 anchovy mashed into a paste (Ortiz is preferred)
1 egg
1 tbsp Dijon mustard
The juice of 1/2 lemon
3/4 cup of olive oil
1 tsp Worcestershire sauce
1/3 cup grated parmesan cheese
1/4 cup shredded parmesan cheese
3 hearts romaine lettuce
Salt and pepper, to taste
Croutons
Method
Mix garlic, anchovy, egg, Dijon mustard and lemon together in a bowl.
Take two big forks or a whisk and drizzle in olive oil slowly until incorporated .
Add Worcestershire sauce and mix it in.
Add romaine lettuce to bowl and toss until salad is coated with dressing .
Add all parmesan and toss, then season with salt and pepper.
Toss with croutons.
Note: This recipe in its purest form is made with romaine hearts but at Blanca Food + Wine we have been known to serve it with shredded Brussels sprouts, massaged kale and even thinly sliced broccoli.
