Caesar salads may be ubiquitous on menus of all stripes, but a truly memorable one can be hard to find. Our version is unique because it pairs the usual romaine with arugula, which adds a peppery bite. I omit the anchovies from the dressing in favor of tossing them with the salad because I like the texture and the intense bites of salty flavor. Feel free to make this salad more substantial (and savory) with the addition of grilled chicken, shrimp, or even fried oysters. Adding a raw egg yolk to the dressing is optional, but it will create a richer, more stable body.

　　

Ingredients

makes 4 salads, with dressing to spare for the next few days

　　1 head romaine lettuce, leaves cut in half lengthwise and then into bite-sized pieces

　　1 bunch arugula, washed and stemmed (tear into pieces if leaves are large)

　　4 anchovy fillets, finely chopped

　　1/2 cup Classic Croutons (p. 88)

　　Shaved Grana Padano or Parmesan cheese, as desired

　　1/2 recipe Bayona Caesar Dressing (about 3/4 cup)

　　

Bayona Caesar Dressing

1 raw or coddled egg yolk, optional

　　2 tablespoons Dijon mustard

　　1/4 cup red wine vinegar

　　2 tablespoons fresh lemon juice

　　1 teaspoon finely grated lemon zest

　　1 teaspoon Worcestershire sauce

　　1/2 teaspoon Tabasco sauce

　　2 tablespoons minced shallots

　　3 garlic cloves, minced

　　1 cup pure olive oil

　　1/4 cup extra-virgin olive oil

　　Salt and pepper

　　(makes 1 1/2 cups, enough for about 8 salads)

　　

Step 1

Toss together the romaine, arugula, anchovies, croutons, cheese, and dressing. Top with more cheese, if desired.

　　

Bayona Caesar Dressing

Step 2

Whisk together everything but the olive oils and salt and pepper in a medium bowl. Slowly whisk in the oils, until the dressing is emulsified and creamy. If it gets too thick while you’re adding the oils, whisk in a teaspoon of water, then continue adding oil. Season to taste with salt and pepper.

　　

Step 3

Alternatively, you can puree the dressing ingredients in a blender.

　　Cooks' Note

　　If you would prefer to have the anchovies pureed in the dressing (as opposed to chopped in the salad), simply add the 4 fillets listed with the salad ingredients to the blender instead (or whisk them into the dressing).

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.