Salads

Classic Caesar

11.00
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Romaine with house made Caesar dressing, croutons, and parmesan.

Where this dish comes from

The Caesar Salad was invented by restaurateur Caesar Cardini in Tijuana in 1924. The original was tableside, composed of whole inner romaine leaves, a dressing made from coddled egg, lemon, Worcestershire, and Parmesan, croutons, and no anchovies. Anchovies appeared in later adaptations and are now standard. At The Draft Room the Caesar uses chopped inner romaine, our house Caesar dressing, house-made croutons from day-old bread, and shaved Parmesan on top. A Caesar should taste aggressively of Parmesan and garlic. Restraint is the enemy of this salad.

Make it at Home

Classic Caesar, the way we make it

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FOR THE DRESSING

Ingredients
  • 2 egg yolks | 4 anchovy fillets, minced to a paste | 2 garlic cloves, minced | 2 tbsp fresh lemon juice | 1 tsp Dijon mustard | 1 tsp Worcestershire | 1/2 cup olive oil, drizzled in slowly | Salt and pepper
Instructions
  1. 1

    Whisk egg yolks, anchovy, garlic, lemon, Dijon, and Worcestershire. Drizzle in olive oil slowly to emulsify.

FOR SERVICE

Ingredients
  • Romaine hearts | Shaved Parmesan | House croutons | Cracked black pepper
Instructions
  1. 1

    Toss romaine with just enough dressing to coat all leaves. Wide plate or bowl. Parmesan, croutons, cracked pepper. Anchovy optional on top.

TIP

Instructions
  1. 1

    Raw egg yolk and anchovy is the non-negotiable foundation of house Caesar. Bottled Caesar is a condiment. House Caesar is a sauce.

The Draft Room · Senoia, GA
The Draft Room6855 Highway 16, Senoia, GA, 30276, Senoia, GA
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