Romaine ''Caesar'' Gratin

Serve this brand new recipe from renowned chef Eric Ripert for an irresistible side dish. Also try his delicious Baked Zucchini, Heirloom Tomatoes, and Bread Crumbs.

  • Servings: 8
Romaine ''Caesar'' Gratin

Source: The Martha Stewart Show, September 2009


  • 2 large egg yolks
  • 4 anchovy filets, chopped
  • 1 clove garlic, sliced
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • Fine sea salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 2 heads romaine lettuce heart, quartered lengthwise and trimmed
  • 1/2 cup freshly grated Parmesan cheese


  1. In the jar of a blender, combine yolks, anchovy, garlic, lemon juice, mustard, and season with cracked pepper. With the blender on medium speed, slowly drizzle in olive oil until well incorporated; season dressing with salt.

  2. Preheat oven to broil. Arrange lettuce in an even layer on a baking sheet and brush with dressing. Sprinkle with Parmesan cheese. Broil lettuce just until cheese melts and begins to turn golden brown, about 3 minutes. Serve immediately.


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