Revery’s Grilled Caesar
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A perfect soft-yolk egg is dredged through flour, egg wash, and finely ground panko breadcrumbs before being deep-fried. The top is removed and flecked with Hawaiian black lava salt.
The traditional Caesar dressing consists of emulsified egg yolks, garlic, Worcestershire sauce, Parmesan, and lemon.
Curls of Parmigiano-Reggiano, the Mercedes-Benz of shaved cheese, impart a mellow saltiness.
Microgreens add extra flavor and color.
For the crouton, thinly sliced herb focaccia is doused with olive oil and salt and pepper, then baked at a high heat.
Don’t skip the pickled white anchovy—the chefs splurge on the good stuff from Spain.
A romaine heart gets sprayed with olive oil and sprinkled with salt and pepper before a 30-second hit on the grill. The quick, intense heat deepens the flavor of the leaves while retaining the crispness.