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Thomas Keller’s Caesar salad: complete with Parmesan custards, crisps, balsamic reduction, toasted croutons, and lettuce treated like royalty. A simple salad… that took all day. There’s an explanation, and yes, it’s all Thomas Keller’s fault (none of it is, he’s a legend). This recipe is from The French Laundry Cookbook.

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Recipe from The French Laundry cookbook by Thomas Keller:
Serves 6 people
🧄 Anchovy Dressing
1½ tbsp chopped garlic
1½ tbsp chopped shallots
¼ cup balsamic vinegar
2 tbsp Dijon mustard
1 tsp fresh lemon juice
2 salt-packed anchovy fillets, deboned and soaked in milk, rinsed and drained
1 large egg yolk
1 cup extra virgin olive oil
1 cup canola oil
White pepper to taste

Combine garlic, shallots, vinegar, mustard, lemon juice, and anchovies in a blender until smooth. Transfer to a mixer, add egg yolk, and slowly drizzle in oils to emulsify. Season with white pepper.

🧀 Parmesan Custards
⅔ cup heavy cream
⅔ cup milk
3½ oz Parmigiano-Reggiano cheese, cut into ½-inch pieces
2 large eggs
1 large egg yolk
Kosher salt and white pepper to taste

Heat cream, milk, and cheese until cheese melts. Blend until smooth, then whisk in eggs and yolk. Season with salt and white pepper. Pour into molds and bake in a water bath until set.

🧈 Parmesan Crisps
½ cup finely grated Parmigiano-Reggiano

Preheat oven to 325°F. On a Silpat-lined baking sheet, sprinkle cheese into 2-inch circles. Bake until golden and crisp. Cool before removing.

🥖 Croutons
12 slices of baguette, about ¼-inch thick

Lightly toast baguette slices until golden.

🥬 Assembly
3 cups chiffonade romaine lettuce (from the heart or small inner leaves)
2 tbsp freshly grated Parmigiano-Reggiano
Fresh ground black pepper
Parmigiano-Reggiano shavings for garnish