The caesar is a salad that can go very wrong very fast. Too creamy, no anchovy, dried-out chicken, croutons from a bag. We made it our mission, when we put it on the menu, to do every step from scratch.
The dressing has anchovy. It has to. We blitz salt-packed anchovies with garlic, lemon juice, dijon, egg yolk, and a slow stream of olive oil until it's emulsified and the colour of soft cream. Grated parmesan goes in at the end. That's a real caesar dressing.
The chicken is brined for two hours in salt water with thyme and bay before it hits the grill — that step keeps it juicy. We slice it thick.
The croutons are torn from yesterday's sourdough, tossed with olive oil and garlic, toasted in the oven until they're golden and crunchy without being hard. Romaine is the standard, chopped chunky. Big shaving of parmesan over the top.
$17. The caesar salad you'll order again.
