A few years ago, we went to Bern’s Steakhouse in Tampa with our friends, Bruce and Felix. Bern’s is one of the most famous steakhouses in the Southeastern U.S. We were seated at the table at which Ms. Bern always dines and her personal waiter served us for the evening. To say that our evening at Bern’s was a food orgy is an understatement. For some reason our waiter took a liking to us and began bringing out food that we didn’t order and for which we weren’t charged. There were appetizers, homemade bread, sides, steaks, and desserts. He made it his purpose for the evening to assure we were completely engorged. We never figured out why he treated us so well as none of his other tables received the same attention.
The steak I had that night was the best I’ve ever had but one of the highlights of the evening was the Caesar salad he prepared at our tableside. Bern’s Caesar salad is one of their specialties and they make it a very entertaining part of the dinner. The waiter wheels out a cart with a huge wooden bowl and all the accoutrements. There’s nothing quite like a freshly made Caesar.
I make this Caesar by cutting romaine hearts in half and briefly grilling them. I serve them with a traditional dressing, croutons, and a Parmesan crisp.
Ingredients
4 Romaine hearts
1 1/2 cups grated Parmesan cheese
1/4 cup shaved Parmesan cheese (shave with vegetable peeler)
Juice of 1 lemon
3 tbsp white balsamic vinegar
1 tbsp Dijon mustard
6 anchovies
2 egg yolks
1 clove garlic
1 cup extra virgin olive oil
Salt and pepper
1 cup cubed whole grain bread
1 tbsp butter, melted
1 clove garlic, finely minced
1/2 tsp salt
1/8 tsp pepper
Instructions
1. Melt butter in saucepan.
2. Add garlic and saute for 30 seconds.
3. Place bread cubes in a bowl.
4. Pour butter over bread. Add salt, and pepper.
5. Toss well and place bread on a baking sheet.
6. Bake at 350 degrees for 10 minutes or until croutons are slightly brown and crunchy.
1. Cover a baking sheet with parchment paper.
2. Divide 1 cup Parmesan cheese into four piles on baking sheet.
3. Bake for 10 minutes in 350 degree oven.
4. Let cool completely.
1. Put lemon juice, vinegar, mustard, anchovies, garlic, and egg yolks in the bowl of a food processor.
2. Process until smooth.
3. With food processor still running, slowly add olive oil.
4. When completely blended, add 1/2 cup Parmesan cheese and process until incorporated.
1. Cut romaine hearts int half lengthwise.
2. Lightly brush the cut side of lettuce with olive oil.
3. Place the lettuce cut side down on heated grill.
4. Grill for 30 seconds and remove.
5. Place romaine hearts on four plates
6. Drizzle dressing on lettuce.
7. Top with croutons and shaved Parmesan cheese.
8. Serve with Parmesan crisps.
https://southernboydishes.com/2012/10/10/caesar-salad-with-parmesan-crisp/
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I am making this Caesar salad for dinner tonight – LOVE the croutons and Parmesan crisps!!! Serving it with a grilled steak. What a perfect dinner!! Thank you Bill!!
This salad looks strikingly delicious! The Parmesan chip is such a nice and elegant touch. I will be making this soon!