SER Caesar Salad


  • 2 cups mayonnaise
  • 1 cup Parmesan, grated
  • 4 tablespoons Worcestershire sauce
  • 3 tablespoons fish sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon granulated garlic
  • 6 grams sosa gluconolactat
  • Salt and pepper, to taste
  • 1 liter aqua panna water
  • 5 grams sodium alginate
  • Olive oil, as needed
  • 1 head of romaine, cut into two round wedges
  • Parmesan sbrisolona, recipe follows
  • Meyer lemon zest, to garnish
  • Fried anchovies, to garnish
  • Neutral-flavored pop rocks, if desired


Mix mayonnaise, Parmesan, Worcestershire, fish sauce, lemon juice, garlic and sosa gluconolactat in a robo coupe to make dressing. Season with salt and pepper; set aside.

Combine water and 5 grams of alginate, then place in a shallow pan. Drop a tablespoon of dressing into the alginate-water mix. Let sit for 90 seconds, flip over using a slotted spoon, and let sit for another 90 seconds. Remove sphere from liquid, rinse in water and store in olive oil.

To plate, slice romaine hearts widthwise into 1-inch slices. Place 2 spheres of dressing on top of salad and 2 tablespoons of sbrisolona. Garnish with lemon zest, neutral-flavored pop rocks and fried anchovies.

To make the sbrisolona: Combine 1 cup flour with 1 cup grated Parmesan, 2 tablespoons sugar and 1 teaspoon kosher salt. Work in 5 tablespoons softened butter and ¼ cup extra virgin olive oil. If mix is too dry, add more oil. Place in shallow pan and bake in a preheated 325 F oven for 20 minutes, breaking up the mix into crumbles after 10 minutes.

Executive Chef Mike Shetsky, SER Steak + Spirits, Dallas