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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
49 Comments
MasterClass always has great offers for an annual subscription. If you use my link, you’ll get at least 15% off! Head over https://masterclass.yt.link/Kicx2pA for the current offer!
I would definitely want the "homestyle" version of the salad! Throw some grilled chicken or shrimp on it and you have a great dinner! ❤❤
great recipe! sometimes i cant decide if i want pudding or Ceasar salad. now i don't have to choose between the two.
So Jamie, what got you interested in cooking? Have you had any professional training whatsoever? I know you moved around a lot in your 20’s did you learn to cook because you missed food from your homeland? Your Canadian, is your wife American?
Love you!!!!
A couple years ago I bought parm crisps on Amazon. They were tasty. Then shortly after I saw they sold them in some stores like Trader Joe’s etc. maybe Whole Foods?
Hey TK, that's not a Caesar Salad, that's a Cheese burger.
Jamie, your mod looks #DEELISH!
I personally think this is overrated and pretentious if you want tasty salad look to Southeast Asia. I made a beautiful salad the other day with fresh young coconut flesh, cilantro, mint, julienned green onion, marinated Julienned Ginger ( mirin, rice vinegar, salt, sugar) thinly sliced red chili, peanuts, and a nice lime dressing ( water and sugar, lime juice, rice vinegar, and a tad of fish sauce) simple 😊
Dear Mr. Tracey. Did you ever have a Caesar salad made by Caesar himself at your table in Tajuana in 1926? I am guessing no. Julia did. See her book "From Julia Child's Kitchen" 1975 Alfred A Knopf Publisher page 431 to 434. Not an anchovy in sight. Julia is most insistent about “No Anchovies Please” (quoth J. Geils). Think about it. Anchovies are an umami taste that competes with the umami of the parmesan. Likewise, there is no balsamic. Caesar created a very simple salad intentionally, to appeal to Americans who had an aversion to veggies. The ingredients are:
Romaine
One coddled egg (one minute)
Fresh crouton’s toasted in olive oil and garlic
High quality Olive Oil
Lemon Juice
A few drops of Worcestershire Sauce
Parmesan
That’s it. The dressing is not creamed but made in situ. I suppose Mr. Keller’s reduced balsamic is a substitute for the Worcestershire Sauce. Read Julia’s essay on the salad, you will greatly enjoy it. Mr. Keller’s salad looks quite tasty Per Se, but like most attempts at a Caesar salad, it is just not a Caesar salad. I suppose you could call it Thomas Salad. Glad I found your Channel. Cordially, David McGuinn.
Absolutely luscious! Well done!
If a recipe calls for eggs: it better damn sure use equal whites and yolks.
If a recipe uses an oven for multiple things: it better damn sure be the same temperature.
If a recipe calls for wine: it better damn sure be the whole bottle so I don't get drunk.
Jamie I hope in a few years you’ll open an Anti-Chef restaurant!
Salad looked delicious! ~Cara ❤
Curious what watch youre wearing
This is an expensive recipe!
It's a fucking salad!
Trust in Keller to elevate something like a Caesar Salad to a completely new level. The custards gave it a really nice touch.
Do we have a baby yet? Haven’t checked in for a while 😊
A balsæmic glaze, huh? Yikes.
Every time you take out Belinda, I laugh thinking of the podcast Belinda Blinked
13:05 parmesan shhh.. eet
Pretty damn good!
Canadian butter turds? 😬
I made this today… it took me 3 hours… it was glorious!
This episode is a joy to watch, making something actually very complicated, requiring skill and refinement, seem straightforward.
Comparing custards, TK's looks to have been pushed further, it seems to be holding the pleating from possibly an individual silicone mould.
Jamie yours is softer, and is redolent of a softly poached egg I'd expect to find in a Caesar salad. Yours is better.
My ears twitched every time you said balsamic.
That's awesome you were recognized at a T.K. haunt. You deserve every bit of that recognition. You clearly win friends w/salad.
9:41 Muffin tin with butter in right TWO "columns"
9:42 Custard poured into THIRD column from the right
9:58 Custard is in MIDDLE two columns, meaning one with butter and one without
14:41 Custard with NO butter won't come out…
14:51 "Parchment paper circles"
Me: ROTFLMAO
Iron chef japan 1990's . Make every episodes winning dish. If not its a very fun show to watch. Its the first competition cook show
Can't eat LIS
Looks yummy
I have this book and I've been intimidated to try anything. I think I can try this one.
I feel cheated that a caesar salad does not include bacon… One of the essential parts of the salad.
That looks pretty cool. Doing the custards in individual moulds so you could flip each one individually would probably be easier.
I really enjoy your channel. You probably hear this often but you inspire others to not be afraid to try recipes. I have most of the books you do but tend to choose very carefully what I am willing to make based on recipe complexity. Now I am going to be more adventurous and make those purchases worth it. I am curious though, in your rating if you might add whether you would include any of the recipes into ‘make again’ and ‘just because its to good’. Some of the recipes looks fantastic but effort, cost, etc… may be more prohibiting. Keep up the great work! We all learn along side of you.
12:58 That's a Swedish "osthyvel" nothing Dutch about it
Definitely the homemade version!❤
have to say, watching the list of ingredients being prepared left me thinking this is going to suck. the parmesan custard looked particularly bland. as it all came together my appetite was piqued. it sort of looked delicious and I was so glad to watch you inhale it. well done Jamie. per usual, TK hit another home run.
I would LOVE to see you make more from the French Laundry cookbook! His way and then reconstructed your way 🙂
This looked so good I thought I’d try it out for dinner tonight. During the process, I learned a couple of interesting things. For example, if you try to do this with an immersion blender (in an effort to avoid dirtying up my blender AND my mixer), you learn that there’s not enough liquid to cover the blade of the blender. The result is dressing scattered all over the counter, my sweater, and my hair. Time out to pop the sweater in the washer. I also learned that the recipe calls for 1/2 inch cubes of cheese, not 1/4 inch. If you cut them too small, they melt completely into the milk and then clog the heck out of the strainer. Time out to order a new strainer. Then I realized I was short an egg. That’s probably OK because I lost a portion of the mixture earlier. See immersion blender. So now, the custard is in the oven, the dressing in the fridge, and me eating leftovers for lunch. Wish me luck. With how this has gone so far, I’ll need it.
This is a perfect salad for people that don't like salads.
It'd be cool if you had a channel or series dedicated to trying new cake flavors like pistachio and raspberry or strawberry matcha. like one channel could be cooking while the other is more baking. though, that's probably a lot of work ngl
Subbed 👍🏼
💝🥬💓🥗💖
Always love it when you bring out the Silver Fox
yes, the dish is very pretentious.. lol.
Why do Americans insist on saying 'ParmeJAHN'. It's Parme-SAN'. Parmigiano and Parmesan are two distinctly different things. Please stop. Tell all your friends.
Always grease muffin tins if you don't use a paper liner! Those custards do look yummy though.
Outstanding job. But I do have to say that your "Dutch cheese "shaver"" is generally ised as a cheese slicer. Cheese there is sold in blocks or part of a cheese wheel. And its use e as a cheese slicer. They didnt have lije the american cheese slices. So for a shaving of cheese a vegetable peeler would be used. Just saying lol
Outstanding job. But I do have to say that your "Dutch cheese "shaver"" is generally used as a cheese slicer. Like for sandwiches. Cheese there is sold in blocks or part of a cheese wheel. And its used as a cheese slicer. They didnt have like the american cheese slices. So for a shaving of cheese a vegetable peeler would be used. Just saying lol