Caesar Salad by with Rosemary Flatbread by Le Marais

Le Marais Caesar Salad
Adapted from Le Marais, A Rare Steakhouse
by Chef Mark Hennessey and Chef Jose Meirelles
Gefen Publishing House

“Here’s the dilemma: a classic Caesar salad is a favorite, but a prime ingredient is the Parmesan in the dressing. My theory has always been not to try to replace a great ingredient with a subpar one and I won’t do it here. This works very well but who are we kidding, it’s not the same. Don’t be freaked out by the raw egg yolk, research shows that only about 1 of 20,000 eggs are contaminated with salmonella. If it bothers you that much, you can buy pasteurized egg yolks.”


½ cup bread flour, plus extra for dusting
½ cup finely ground corn meal
Pinch salt
Pinch freshly ground black pepper
½ cup warm water
3 sprigs rosemary, leaves only, coarsely chopped

Anchovy vinaigrette:
1 large egg yolk (Using a pasteurized egg is an option)
3 tablespoons freshly squeezed lemon juice
1 teaspoon minced garlic
2 anchovy fillets, left whole
1½ tablespoons Dijon mustard
Salt and freshly ground black pepper
¾ cup peanut or olive oil

To serve:
1 head romaine lettuce, rinsed and coarsely chopped


For the flatbread:
Preheat the oven to 400F. Place a clean, flat baking sheet in the oven to preheat. If you have room for multiple baking sheets, this will speed up the process as the recipe makes six flatbreads.
Place the flour, corn meal, rosemary, salt, and pepper in a large bowl and mix to combine. Drizzle in the water in several additions while mixing together with by hand to form a firm, non-sticky dough.
Lightly dust a clean work surface with flour and use a knife to cut the dough into six pieces. Working one piece of dough at a time, roll out the dough as thinly as possible; the thinner the dough, the crispier the flatbread will be. Oval or round, the shape is really up to you. Repeat with the remaining dough until you have six pieces rolled out and ready to bake.
Carefully remove the hot baking sheets from the oven, flip them over and lay one or two pieces of the rolled out dough onto the backside of each of the baking sheets, leaving space in between if you are baking multiple pieces. Put the baking sheets back into the hot oven, dough side up of course, and bake the dough for between eight to 10 minutes, or until the flatbread is lightly browned and crisp. Remove the flatbread from the oven and cool on a clean towel. The flatbread will fully crisp up as it cools.

For the Vinaigrette:
To make the vinaigrette: Place the egg yolk, lemon juice, garlic, anchovies, mustard, salt, and pepper in a bowl and whisk well to combine. While whisking, slowly drizzle in the oil. Continue whisking until all of the oil has been fully incorporated and the vinaigrette is smooth and creamy. Store the vinaigrette, covered, in the refrigerator until ready to use or for up to one week.

To serve:
Place the romaine lettuce in a large salad bowl, dress with as much vinaigrette as you like, and toss together until very well combined. Break the flatbread into large, uneven pieces and arrange them on the serving plates alongside the dressed greens.

Serves about 6


 From KosherEye: Even if you don't choose to make the flatbread, the salad and vinaigrette are fabulous!
Recipe: Kosher, parve



Salads and Salad Dressings