FOOD NEWS
Eric Ripert's Cheesy, Rule-Breaking Twist On Caesar Salad
BY MELISSA CORBIN
Renowned chef Eric Ripert and his friend and fellow chef Laurent Manrique have developed an updated version of Caesar salad that amps up the cheese-to-lettuce ratio.
The dressing is fairly classic, with egg yolks, parmesan garlic, mustard, lemon juice, and olive oil, but Ripert leaves out the anchovies and doesn't add the cheese right away.
Ripert cuts romaine hearts in half lengthwise and places them on a baking sheet in a single layer cut-side up, then brushes the lettuce liberally with the dressing.
Grated Parmesan cheese is piled onto the romaine before it’s broiled on the top oven rack. The broiled "salad" is done when the cheese is bubbling with a golden crust.
Serving this dish fresh out of the oven is best, but it lasts in the fridge without extra dressing for up to five days. The dressing itself can be refrigerated for three days.