Homemade Emilia Caesar: A Deconstructed Romagna Delight

Name: Homemade Emilia Caesar: A Deconstructed Romagna Delight
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 4 slices Prosciutto di Parma, thinly sliced; 1 cup day-old sourdough bread, torn into small pieces or pulsed into coarse crumbs; 2 tbsp olive oil (for crumbs); 1 clove garlic, minced (for crumbs); Pinch of red pepper flakes (optional, for crumbs); 2 large egg yolks (pasteurized for safety if preferred); 1 tbsp Dijon mustard; 1 tbsp fresh lemon juice; 1 tsp Worcestershire sauce; 2 anchovy fillets (oil-packed), mashed; 1 clove garlic, minced (for dressing); 1/2 cup extra virgin olive oil (good quality, for dressing); 1/4 cup grated Parmigiano Reggiano (for dressing); 2-3 tbsp water (to thin dressing, as needed); Salt and freshly ground black pepper to taste; 2 heads crisp Romaine lettuce, inner leaves preferred, washed and dried; 1/4 cup shaved Parmigiano Reggiano (for garnish); 2 tbsp aged balsamic vinegar (or balsamic glaze, for drizzling); Fresh chives or parsley, finely chopped (for garnish, optional)

Inspired by Osteria Francescana's innovative "Caesar Salad in Emilia," this recipe brings the essence of Modena to your home kitchen with familiar ingredients and refined flavors.

Prep: 25 min

Cook: 15 min

Total: 40 min

4 servings

Ingredients

4 slices Prosciutto di Parma, thinly sliced
1 cup day-old sourdough bread, torn into small pieces or pulsed into coarse crumbs
2 tbsp olive oil (for crumbs)
1 clove garlic, minced (for crumbs)
Pinch of red pepper flakes (optional, for crumbs)
2 large egg yolks (pasteurized for safety if preferred)
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce

Instructions

1
Preheat oven to 350°F (175°C). Lay prosciutto slices on a baking sheet and bake for 8-12 minutes, or until crisp. Let cool, then crumble.
2
In a medium bowl, toss sourdough crumbs with 2 tbsp olive oil, minced garlic, and red pepper flakes (if using). Spread on a baking sheet and bake alongside prosciutto for 5-7 minutes, until golden and crunchy. Combine cooled prosciutto crumbles and sourdough crumbs.
3
In a medium bowl, whisk together egg yolks, Dijon mustard, lemon juice, Worcestershire sauce, mashed anchovy fillets, and minced garlic until well combined.
4
Slowly drizzle in the 1/2 cup extra virgin olive oil while continuously whisking, until the dressing emulsifies and thickens.
5
Stir in the 1/4 cup grated Parmigiano Reggiano. If the dressing is too thick, whisk in 1-2 tbsp of water until desired consistency is reached. Season with salt and freshly ground black pepper to taste.
6
Tear or chop the Romaine lettuce into bite-sized pieces. In a large bowl, add the lettuce and drizzle with about half of the dressing. Toss gently to coat. Add more dressing as desired, ensuring not to overdress.
7
Divide the dressed lettuce among serving plates. Sprinkle generously with the crispy prosciutto and sourdough crumbs. Top with shaved Parmigiano Reggiano. Drizzle each salad with aged balsamic vinegar. Garnish with fresh chives or parsley, if using. Serve immediately.

Nutrition Facts

450 kcal

Calories

25g

Protein

28g

Carbs

38g

Fat

Want to customize this recipe?

Make it vegan, keto, allergen-free, or adjust servings with AI.