There’s nothing like a really good Caesar salad, but there are so many interesting ways to spice it up a bit. The thing that make a Caesar really stand out is having great ingredients, like fresh Parmesan, homemade croutons, really crisp romaine and an amazing dressing—not too creamy and certainly not oily. Caesar dressing must have egg and anchovies or we aren’t even talking about the same salad. I digress. Either way, you’ve got to try this salad!
- 4 T of your favorite hot sauce (or make your own using this recipe), divided
- 4 slices stale sourdough bread
- 1/4 to 1/2 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Freshly cracked black pepper
- 1 egg
- 1 T dijon mustard
- 8 anchovy filets in oil, minced
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 heads romaine, coarsely chopped
- 1/2 cup freshly grated parmesan
- 1 lb tri-tip steak
Preheat the oven to 350 degrees.
Preheat the grill to medium heat.
Lay the bread out on a baking sheet.
Drizzle the slices on both sides with olive oil and 2 T of the hot sauce.
Sprinkle with salt.
Bake until toasted and dried out, flipping halfway through, about 15 minutes.
Once cooled, tear into rustic croutons.
Meanwhile, start on the dressing.
Bring a small pot of water to a boil.
Gently lower the egg into the water and cook for 1 minute.
Remove the egg, run under cold water, and then separate, reserving the yolk for the dressing.
In a small bowl, combine the egg yolk, mustard, anchovy, garlic, and lemon zest.
While whisking, slowly drip in the olive oil to form in a thick emulsion.
Add some lemon juice, 2 T hot sauce, and salt and pepper to taste.
Adjust the amount of olive oil until you reach the consistency you desire.
Refrigerate while you prepare the steak.
Drizzle the tri-tip with olive oil and season liberally with salt and pepper.
Grill over medium heat for 6-8 minutes per side, for medium-rare.
Let the steak rest for 5 minutes while you dress the salad.
Toss the croutons, parmesan, romaine and dressing in a large bowl.
Top with freshly cracked black pepper.
Slice the steak and serve on top of the salad.