Top Chef Spike Mendelsohn shares his Caesar wedge salad recipe

Farm-Fresh Caesar Wedge

Top Chef Spike Mendelsohn's Caesar salad recipe


Serving Size:



For the Caesar dressing:

  • 2 large egg yolks
  • 3 garlic cloves
  • 4 tablespoons white wine vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 2 salt-packed anchovy fillets
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons freshly grated Parmesan cheese

For the croutons:

  • 4 potato rolls
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon garlic salt
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon freshly ground black pepper

For the salad:

  • 1 pound applewood-smoked bacon
  • 1 head iceberg lettuce
  • 1/2 pound mixed greens
  • Sea salt and freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese


To make the dressing, add the yolks, garlic, vinegar, salt, Worcestershire, mustard, pepper, and anchovies to a food processor or blender and blend to combine. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added. Once thick, add the Parmesan and pulse once. Refrigerate until ready to use.

To make the croutons, preheat the oven to 350°F. Cut the rolls into 1/4-inch-thick cubes. In a mixing bowl, combine the cubes with the oil, garlic, garlic salt, Parmesan, oregano, and pepper and toss. Spread on a baking sheet. Bake for 10 to 15 minutes, or until golden brown.

To make the salad, heat a skillet over medium heat and cook the bacon until crisp. Line a metal tray with paper towels. Drain the bacon. Cool, crumble, and set aside. Remove the root end from the lettuce and cut the head into 4 wedges. Place one wedge each on four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 tablespoons of dressing and season with the salt and pepper. Garnish each with the crumbled bacon, Parmesan, and croutons.

Reprinted with permission from The Good Stuff Cookbook: burgers, fries, shakes, wedges, and more by Spike Mendelsohn with Micheline Mendelsohn, copyright © 2010. Published by John Wiley and Sons, Inc. Photography by Joe Shymanski

Article Posted 7 years Ago

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