Caesar Salad garnished with ROE

By Cacey Madden

Whether you're hosting a dinner party or just making dinner for the family, this spin on a classic caesar salad garnished with ROE is sure to be a hit.

*Serves 4


2 medium sized heads of gem lettuce, washed and separated into individual leaves 

About 2 cups of grated Parmesan cheese (some for the dressing and some to garnish the top!)

1 Cup of good sourdough bread, cut into small cubes 

1 Tin of ROE Caviar (we recommend a 125gm, but a 50gm will work too!)

The Dressing

2 Egg yolks 

1 Tablespoon red wine vinegar 

1 Tablespoon dijon mustard 

1 Cup of high quality olive oil 

The juice and zest of one lemon 

2 Cloves garlic, peeled 

¼ Cup chopped parsley

1 Tablespoon of ROE caviar 

1 Tablespoon + 1 Teaspoon of Kosher Salt 

1 Teaspoon of black pepper 

In a blender, place the egg yolks, shallots, half of the parsley, one tablespoon of caviar, about a cup of Parmesan cheese, garlic, vinegar, lemon juice and zest, mustard, salt and pepper. Blend on low speed for about 20 seconds. From there, slowly stream in your olive oil until mixture is emulsified and thick, with a mayonnaise-like texture. Do not add more oil if your dressing already is at your desired consistency. Once completely mixed, transfer it into a bowl and set aside. 


For the croutons, coat your cubed bread in 2 tablespoons of olive oil. Sprinkle a teaspoon of salt and bake on a sheet tray in a 400°F oven for about 7 to 8 minutes or until golden brown and crispy.


For assembly, toss dressing, croutons and the remainder of parmesan cheese with the gem lettuce. Garnish the top with the rest of your ROE and enjoy.