With one little tweak, your Caesar salad gets kicked up a notch
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Version 0 of 1. A s a chef whose previous gig was at a steakhouse, Philippe Reininger knows the power of a good Caesar salad. So when he and chef-owner Michael Schlow were planning the Riggsby, their supper club in Dupont Circle, the classic fit right in. “It’s delicious the way it is,” Reininger says, and he had no intention of shaking it up — much. His version is notable for what it’s missing (garlic), what it’s not (anchovies) and what lifts it beyond the ordinary: Tabasco. “That’s my little touch,” he says. “For the kick.” 6 servings MAKE AHEAD: The dressing can be refrigerated for up to 1 week; bring it to room temperature before using. The toasted baguette slices can be stored in an airtight container at room temperature for up to 5 days. White anchovies are available at Dean & DeLuca in Georgetown and by mail order from such as LaTienda.com and iGourmet.com. INGREDIENTS For the dressing 1 1/2 tablespoons salted anchovies, mashed (see headnote) 1 1/2 tablespoons grated Parmigiano-Reggiano cheese 4 teaspoons red wine vinegar 4 teaspoons Worcestershire sauce 1 1/2 teaspoons Tabasco 1 teaspoon fresh lemon juice 1/4 teaspoon fine sea salt, plus more as needed 1/2 teaspoon freshly ground black pepper, plus more as needed 10 tablespoons mayonnaise For the salad 1/2 thin French baguette, cut into 1/8-inch slices 6 romaine hearts, cored and cut into 1-inch pieces 6 tablespoons freshly grated Parmigiano-Reggiano cheese 1/4 cup shaved Parmigiano-Reggiano cheese 18 marinated white anchovies (boquerones; see headnote) DIRECTIONS For the dressing: Combine the anchovies, Parmigiano-Reggiano, vinegar, Worcestershire, Tabasco, lemon juice, salt and pepper in a blender or food processor; puree until smooth. Transfer to a bowl and fold in the mayonnaise. Taste, and add salt and pepper as needed, keeping in mind the amount of cheese this salad contains. Use right away, or transfer to an airtight container and refrigerate for up to 1 week. Bring to room temperature before using. For the salad: Preheat the oven to 300 degrees. Arrange the baguette slices on a rimmed baking sheet and bake until crisp but not browned, 10 to 15 minutes. Toss the romaine with the dressing in a large bowl until thoroughly coated. Divide the salad among wide, shallow bowls. Add to each portion 1 tablespoon of the grated Parmigiano-Reggiano, a few of the Parmigiano-Reggiano shavings, some of the toasted baguette slices and 3 white anchovies, and serve. NUTRITIONAL ANALYSIS Per serving: 350 calories, 14 g protein, 26 grams fat, 5 g saturated fat, 40 mg cholesterol, 21 g carbohydrates, 970 mg sodium, 3 g fiber, 3 g sugar Adapted from chef Philippe Reininger of the Riggsby in Washington. Tested by Joe Yonan; e-mail questions to food@washpost.com. Recipe Finder More Plate Lab For stories, features such as Date Lab, Gene Weingarten and more, visit WP Magazine. Follow the Magazine on Twitter. Like us on Facebook. E-mail us at wpmagazine@washpost.com. |