LOW STOCK: We're Pausing Imports of Copper Cookware

Pan-seared caesar salad

Pan-Seared Caesar Salad – the easiest way to elevate your salad game

Back to Casa Ruffoni > Recipes
RecipesSides & SaladsOne-Pot MealsOur Chef Friends

You know those salads you order at a restaurant that somehow taste better than anything you make at home? Crisp, flavorful, perfectly balanced, and just a little elevated? Thanks to Chef Aldana's tips, this Pan-Seared Romaine Caesar Salad brings that same restaurant-level experience straight into your own kitchen.

The secret to transforming a simple salad into something bold and elevated is all in the sear. Quickly charring the romaine in a hot stainless steel pan adds incredible flavor and texture while keeping the center fresh and crisp. Just make sure to use stainless steel lining for this recipe – tin-lined cookware isn’t suitable for high-heat searing!

The best part? Despite its impressive presentation, this recipe is surprisingly easy to whip up, making it perfect for any occasion, from a relaxed weeknight dinner to summer entertaining.

Pan-Seared Caesar Salad

Our Chef Friends

Cuisine

American

You know those salads you order at a restaurant that somehow taste better than anything you make at home? Crisp, flavorful, perfectly balanced, and just a little elevated? Thanks to Chef Aldana's tips, this Pan-Seared Romaine Caesar Salad brings that same restaurant-level experience straight into your own kitchen.

Pan-Seared Caesar Salad

Ingredients

    blank

    • 1 small garlic clove

    • 2 egg yolks

    • 2 anchovy fillets

    • 1 tbsp / 15 gr capers

    • Zest of 1 lemon

    • ⅓ cup / 100 ml sherry vinegar

    • 1½ oz / 40 gr Parmesan cheese, finely grated

    • ¾ cup / 200 ml extra-virgin olive oil

    • 1 drop Worcestershire sauce

    • Salt, to taste

    • Freshly ground black pepper, to taste

    blank

    • 4 slices / 120 gr bacon, cut into lardons

    • 2 cups/ 140 gr crusty bread, cut into small cubes

    • 2 heads romaine lettuce, halved lengthwise

    • Freshly ground black pepper, to taste

    • Extra Parmesan cheese, for serving

    Instructions

    1. In a blender or food processor, combine the garlic, egg yolks, anchovies, capers, sherry vinegar, lemon zest, Parmesan, Worcestershire sauce, salt, and black pepper and blend until smooth.

    2. With the motor running, slowly drizzle in the olive oil until the dressing is thick, creamy, and emulsified. Taste and adjust the seasoning if needed, then set aside.

    3. Place a stainless steel frying pan over medium heat, add the bacon and cook until deeply golden and crisp, allowing the fat to fully render. Transfer the bacon to a plate making sure to leave the rendered fat in the pan.

    4. In the same pan, add the bread cubes and toss them in the bacon fat. Cook, stirring often, until golden and crisp on all sides. Transfer the croutons to the plate with the bacon and sprinkle with Parmesan cheese while still warm.

    5. Increase the heat to medium-high. Place the romaine halves cut-side down in the hot pan and sear for 30–60 seconds, just until lightly charred and warmed through while still crisp.

    6. Arrange the romaine directly on the pan, spoon the dressing over the warm lettuce, then top with the crispy bacon, croutons, freshly ground black pepper, and extra Parmesan and serve immediately

    Shop this story

    1 5