Caesar Recipe

Prepare and fry alliums

Peel and very thinly slice the shallots and garlic (use a mandoline or sharp knife). Pat slices dry between paper towels to remove surface moisture.

Pour the neutral oil into a medium saucepan or skillet to a depth of about 1/2 inch (roughly 3/4–1 cup depending on pan). Heat over medium until oil registers 325–350°F (or a small piece of shallot sizzles gently).

Working in small batches, add a handful of sliced shallots (and a few garlic slices if desired) to the hot oil. Fry, stirring occasionally, until golden brown and crisp, about 1–2 minutes for garlic and 2–4 minutes for shallots. Avoid overcrowding to keep oil temperature steady.

Using a slotted spoon, transfer fried alliums to paper towels to drain. Immediately sprinkle with fine sea salt. Repeat with remaining slices. Allow to cool; they will crisp further as they cool.

Emulsify dressing

In a medium bowl or jar, mash together the white miso paste and warm water until smooth to loosen the miso.

Add the crème fraîche, lemon juice (from half the lemon), Dijon mustard, Worcestershire sauce, minced or crushed garlic, and anchovy paste (if using). Whisk until combined.

While whisking continuously, slowly stream in the extra-virgin olive oil to create a smooth emulsion. If the dressing is too thick, whisk in up to 1–2 teaspoons of warm water to reach desired consistency.

Season the dressing with 1/2 teaspoon freshly ground black pepper and taste. Adjust salt only if necessary (miso and Parmesan are both salty). If you want more brightness, add up to 1 teaspoon more lemon juice.

Chill briefly (5–10 minutes) or use immediately. The dressing makes about 3/4 cup — enough for 4 servings.

Prepare lettuces

Trim the root ends of the gem lettuces and separate leaves. Rinse gently under cold water to remove grit and spin or pat dry thoroughly — excess water will dilute the dressing.

In a large mixing bowl, add the dried gem lettuce leaves. Spoon about 3–4 tablespoons of the miso-Caesar dressing over the leaves to start (reserve remaining dressing at the table).

Toss the leaves gently but thoroughly to coat — use tongs or clean hands to fold dressing through the leaves without bruising.

Add 2 tablespoons freshly grated Parmesan to the tossed leaves and toss briefly to combine.

Divide the dressed lettuce among four plates or serve family-style in the bowl.

Scatter the crispy shallots and garlic over the plated salads. Finish with extra shaved Parmesan (about 1 tablespoon per serving), a grind of black pepper, and a light squeeze of the remaining lemon wedge to taste.

Serve immediately so the alliums remain crisp. Provide any remaining dressing at the table for guests who want more.