Most Flavorful Ceasar Salad Recipe | Chef Joshua Weissman

Ingredients

• 6 cloves garlic
• Kosher salt, to taste
• 3 anchovy filets in oil, drained
• 2 large egg yolks
• 1.5 lemons, juiced
• 1 heaping Tbsp (18g) Dijon mustard
• 1.25 cups (300ml) vegetable oil
• ¾ cup (70g) finely grated Parmigiano Reggiano
• 1 loaf ciabatta
• 1 cup (220g) unsalted butter, softened
• 4-6 garlic cloves, finely chopped
• ¼ cup parsley, finely chopped
• ¼ cup (23g) Parmigiano Reggiano, grated
• Flakey sea salt, to taste
• 1 head romaine lettuce, washed and dried
• 1 head Boston or bibb lettuce, washed and dried
• Shaved Parmigiano Reggiano
• 1 sweet onion
• ¼ - ⅓ cup vegetable oil, divided
• 2-3 Tbsp bourbon, optional
• Kosher salt and freshly ground black pepper, to taste
• 1 ribeye steak
• 8 sprigs thyme
• 3 Tbsp unsalted butter, divided
• 2 slices sourdough bread
• 1 tomato, sliced into ¼” (6mm) rounds
• Caesar dressing (see recipe above)
• 1 leaf romaine or bibb lettuce, torn into bite-sized pieces, tossed in caesar dressing