Caesar Parmesan Bowl Salad


  • 2 cups shredded parmesan cheese
  • ½ tsp. Ground pepp
  • 2 romaine hearts cut into approx. 1 inch squares.
  • croutons
  • 2 oz. can oil-packed anchovy fillet, drained
  • 2 cloves garlic, coarsely chopped
  • 3 large Pasteurized egg yolks
  • 2 tsp. Dijon mustard
  • 2 Tbsp. freshly squeezed lemon
  • 2 Tbsp. olive oil
  • ½ cup vegetable oil
  • 3 Tbsp. finely grated Parmesan cheese
  • Salt and Pepper


Instructions for Caesar Dressing

Mince anchovies and garlic together until the mixture is mostly smooth and the garlic is alost paste like. Set aside.

Place the egg yolks in a medium bowl and whisk until smooth. Add mustard and whisk until just combined.  Add anchovy-garlic mixture and continue whisking. While whisking pour in the lemon juice and mix until smooth. Continue whisking and slowly pout in the olive oil to create a thick emulsion. Continue whisking and slowly pour in the vegetable oil. Whisk for anothe minute to thicken. Stir in parmesan cheese and season to taste with pepper.

Add chopped romaine hearts into a large bowl. Add caesar dressing and toss until lettuce is coated.

Instructions for Parmesean bowl

Toss 2 cups of parmesan cheese and pepper in bowl. In a small nonstick pan, sprinkle approx. ¼ cup of ceese in a 6 inch circle. Cook until bubly and edges are golden brown. Using a spatural carefully remove cheese and drape over a small bowl until cool.

Salad Assembly

Add salad ingredients into the parmesan bowl. Add croutons. Serve and enjoy! 


Chef Dean Luttrell's Ceasar Salad in a Parmesean Bowl. 

caesar salad

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