El Gaucho Tableside Caesar Salad

Serves 2


  • Two heads of romaine hearts
  • Parmesan Reggiano Cheese
  • 3/4 oz. Grated Pecorino Romano Cheese
  • 1/2 oz. Croutons
  • 2 Lemon Halves
  • 1 tsp. Minced Garlic
  • 1 1/2 oz. Extra Virgin Olive Oil
  • 1/2 oz. Anchovies, diced
  • 1/8 oz. Worcestershire
  • 1/4 Tbsp. Cracked Black Pepper
  • 1 Egg
  • 1 tsp. Dijon Mustard


  • Rinse and cut Romaine lettuce and dry completely.
  • In a wood bowl, emulsify freshly cracked black pepper, anchovies, garlic and Dijon mustard using two forks.
  • When a nice paste has formed, add Worcestershire and stir.
  • Add yolk from pasteurized egg and stir.
  • Add lemon juice, olive oil and stir together.
  • Add the dried lettuce, Pecorino Romano cheese, and croutons to bowl and toss.
  • Prepare salad plates by rubbing lemon halves on the bottom of the plates and add cracked pepper. Place salad on plates.
  • Top with Parmesan Reggiano cheese. Serve immediately.