Caramelized Romaine Lettuce with Cantabrian Anchovies and Parmesan Emulsion is a gourmet riff on the caesar salad with caramelized romaine lettuce. Its a lot more approachable than it sounds. The trick here is to have a very hot pan and ice water ready so that you can retain the bite of the lettuce. Sourdough croutons also added for an extra bite. Serves four.


2 heads romaine lettuce

1 Egg yolk
15ml Champagne Vinegar
1 teaspoon dijon mustard
1/2 lemon juiced
1 Anchovy, minced
30g Parmesan cheese
60ml Extra Virgin Olive Oil
Salt and freshly ground black pepper
1 shallot, minced
1 Tablespoon water
1 Tablespoon minced parsley
1 Tablespoon Garlic confit

12 Cantabrian Anchovies

200g sourdough bread, cubed
1 clove garlic
Olive oil

Pimenton picante and flakey salt to top

For the Caramelized Romaine Lettuce with Cantabrian Anchovies, first make the dressing. Combine 1 Egg yolk, 15ml Champagne Vinegar, 1 teaspoon dijon mustard, 1/2 lemon juiced, 1 Anchovy, minced and 30g Parmesan cheese. Slowly whisk in the 60ml Extra Virgin Olive Oil and add 1 shallot, minced, 1 Tablespoon water, 1 Tablespoon minced parsley, 1 Tablespoon Garlic confit and salt and pepper to taste.

Next, for the croutons, heat a couple of tablespoons in a heavy bottom pan over medium heat with the garlic clove. When the garlic clove starts to take on a light golden brown, add your cubed sourdough and season with salt and pepper. Toss and caramelize croutons. Drain on a paper towel when done.

For the romaine, heat a heavy bottom skillet over high heat. Prepare your ice bath, placing ice cubes in a bowl of water. When smoking hot, slice romaine in half lengthwise and season with salt and pepper. Add a touch of oil to the pan and add the romaine halves cut side down. You may need a couple of rounds in the pan. The caramelization should take a minute and a half. When caramelized, immediately plunge in ice water to retain crispiness in lettuce.

Add sauce to bottom of plate, followed by your romaine lettuce. Add your croutons and anchovies, followed by the pimenton picante and flakey salt to taste. Add the parsley leaves and grate some parmesan cheese atop.

We’re happy to cater your next business lunch or party with dishes just like this one. Reach out here.