Modes

Ingredients

Salad

• 6 cups baby romaine lettuce, cut, washed, and thoroughly dried

• ¾ cup freshly grated Parmesan cheese

• freshly ground black pepper, to taste

Caesar Dressing

• 6 cloves garlic, finely minced or made into a paste

• 1½ ounces anchovies, finely minced

• 2 whole eggs

• 1 Tablespoon Dijon mustard

• juice of ½ lemon (about 1½ Tablespoons)

• 1½ cups neutral salad oil

• ¾ cup olive oil

• ½ teaspoon Kosher salt

• 1½ teaspoons black pepper

Parmesan

• 1½ cups shredded Parmesan cheese

Croutons

• 3 cups day-old bread, cut into bite-size cubes

• 3 Tablespoons olive oil

• 1 clove garlic, finely minced

• ½ teaspoon Kosher salt

• ¼ teaspoon black pepper

Instructions

Crispy Parmesan

Preheat the Wolf Oven to Convection Mode at 375°F. Line a baking sheet with parchment paper. Spoon small mounds of Parmesan onto the baking sheet and flatten slightly. Bake for 6–8 minutes, until melted and golden. Cool completely until crisp.

Croutons

Toss the bread cubes with the olive oil, garlic, salt, and black pepper. Spread in a single layer on a baking sheet. Bake at 375°F Convection for 10–12 minutes, tossing once, until golden and crisp.

Caesar Dressing

In a blender or food processor, combine the garlic, anchovies, eggs, Dijon mustard, lemon juice, salt, and pepper.

Blend until smooth. With the motor running, slowly stream in the neutral salad oil, followed by the olive oil, until thick and emulsified. Refrigerate for at least 30 minutes before using.

Assemble the Salad

Place the baby romaine in a large bowl. Lightly coat with Caesar dressing and toss gently. Add the grated Parmesan and croutons, tossing once more. Transfer to a serving bowl and finish with crispy Parmesan shards and freshly ground black pepper.