Executive chef Jorge Gomez takes great pride in all the recipes he’s crafted for Humble Pie and Humble Bistro, including his updated Caesar salad. “I wanted to create something a little different,” he says.
Gomez’s recipe veers from the iconic Caesar with the addition of pickled jalapeños for a “little kick” in the dressing and fried Brussels sprout leaves and toasted panko bread crumbs in the salad. “I want every bite to have a crunch, instead of just lettuce and five croutons that are gone in the first two bites,” he says.
While making the dressing, Gomez advises using a food processor and adding the oil slowly or the dressing will separate. Also, add salt sparingly because the anchovies and Parmesan cheese are already salty.
Plate and enjoy with your favorite wine, Gomez says. Or if you don’t feel like cooking, stop by Humble Pie or Humble Bistro. “The Caesar is our most popular salad.” humblepieusa.com
Humble Caesar Salad
6 each anchovies (pressed, no oil)
¼ cup fresh lemon juice
1 tbsp. pickled jalapeños
1 tsp. Worcestershire sauce
1 tbsp. roasted garlic
¼ cup Parmesan cheese
3 tsp. Dijon mustard (smooth)
½ cup olive oil
½ cup mayonnaise
Kosher salt and black pepper to taste
- Before you start the dressing, place the anchovies on paper towels and press the oil out.
- Place all ingredients except the olive oil and mayo in the food processor and process.
- Once everything is chopped, start slowly adding the oil until it emulsifies.
- Place the Caesar mix in a bowl and slowly incorporate the mayo with a whisk.
- After everything is incorporated, taste and store in a container in the fridge to ensure the dressing gets cold and doesn’t separate. Do this at least ½ hour before you make the salad.
- Dressing will last for seven days in refrigeration.
Caesar Salad Ingredients
8 cups romaine lettuce, chopped in 1×1 inch cubes
¾ cup Humble Caesar dressing
4 cups Brussels sprouts leaves, fried
½ cup garlic panko bread crumbs
¼ cup Parmesan cheese, ground
½ cup shaved Parmesan
4 soft-boiled eggs (7 minutes)
- Core Brussels sprouts and separate leaves. Let them dry for at least a half hour so when frying, they’re crunchy like a kale chip.
- Add garlic, oil and Parmesan to panko breadcrumbs and bake for 8 minutes at 350 degrees until the mixtures change color. Once breadcrumbs are ready, set aside.
- Cook eggs in boiling water and set a timer for 7 minutes and 30 seconds. When the timer goes off, place eggs directly in ice water to stop cooking. Cook six to eight eggs to ensure you get four that are perfect. The egg whites must be cooked and the yolk will be a little runny.
- In a big stainless-steel bowl, mix the romaine and the dressing with 2 pinches of the breadcrumbs so the dressing sticks to the lettuce. Once mixed, place lettuce on serving platter.
- Top the Romaine salad with the rest of the breadcrumbs and then add the ground Parmesan. Place the fried Brussels sprouts leaves on top of the romaine like a little mountain.
- Finish with the shaved Parmesan.
- Cut the eggs in half and place them around the salad.