Tableside Caesar Salad


  • Two heads of romaine hearts (6 0z) 1.5” cut 1 oz. Grated
  • Parmesan Reggiano Cheese 3/4 oz. Grated Pecorino
  • Romano Cheese 1/2 oz. Croutons
  • 2 Lemon Halves, coted
  • 1 tsp. Minced Garlic
  • 1 1/2 oz. Extra Virgin Olive Oil
  • 1/2 oz. Anchovies, diced
  • 1/8 oz. Worcestershire (Lee & Perrins)
  • 1/4 Tbsp. Cracked Black Pepper
  • 1 (Pasteurized) Egg*
  • 1 tsp. Dijon Mustard (Grey Poupon)


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

    Went to El Gaucho last night. Paul prepared the most incredible Caesar Salad tableside. I consider myself a connoisseur of Caesar salads as I prepare it for my family on special occasions. Paul’s take on this classic absolute knocked my socks off!!! Thank you, Paul, for your expertise.😊

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