Apollonia Poilâne’s Caesar Salad and Flavored Brioche Croutons
Written by MasterClass
Last updated: May 8, 2022 • 2 min read
Baker Apollonia Poilâne, the owner of the storied Poilâne Bakery, shares her recipe for Caesar salad and flavored brioche croutons, the star of the dish.
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What Is Caesar Salad?
Caesar salad is a salad of romaine lettuce, croutons, Parmesan cheese, and dressing. Though the ingredients can vary, in general, Caesar salad dressing is made from egg yolk, anchovy paste, Parmesan cheese, lemon juice, and Worcestershire sauce. The combination of refreshing, crisp lettuce and creamy, umami-rich dressing has made Caesar salad a tangy comfort food staple.
Apollonia Poilâne’s Take on Caesar Salad Croutons
For Apollonia Poilâne, the homemade croutons are the star of the Caesar salad. Apollonia’s twist on this classic dish starts with a simple base: romaine, radishes, and lemon vinaigrette. For the main ingredient, Appolonia uses brioche, which she packs with the classic Caesar flavors—anchovies, mustard, and Parmesan.
“When you eat a Caesar salad, I've been routinely frustrated to have some very bland croutons,” she says. “So this recipe stems from my desire to eat some flavorful salads from every single bite.”
How to Store Croutons
If you don’t use your croutons immediately, you can store them at room temperature in an airtight container for up to two weeks.
Apollonia Poilâne’s Caesar Salad and Flavored Brioche Croutons Recipe
makes
prep time
10 mintotal time
24 hr 20 mincook time
10 minIngredients
For the flavored brioche croutons
For the dressing
For the Caesar salad
- 1
In the bowl of a food processor, combine the anchovies, mustard, lemon zest, and garlic. Process until the ingredients start to come together, about 30 seconds.
- 2
Add 2 tablespoons of water and continue processing until the ingredients achieve a mostly smooth, pourable consistency. Add more water, 1 tablespoon at a time, if needed. Transfer the anchovy mixture to a small bowl.
- 3
Arrange the brioche slices on a rimmed baking sheet in a single layer. Use a pastry brush to cover each slice with a generous layer of the anchovy mixture, then flip each slice and repeat on the other side.
- 4
Cover the tray with plastic wrap and refrigerate for at least 6 hours and up to 24 hours.
- 5
After 6–24 hours, turn on your oven’s broiler.
- 6
Tear the brioche into roughly 1-inch cubes directly onto the baking sheet. Drizzle the pieces with olive oil and sprinkle them with Parmesan.
- 7
Broil the brioche, tossing once, until the croutons are golden, dry, and reduced in size, about 2–3 minutes. Allow the croutons to cool on the baking sheet.
- 8
While the croutons are cooling, make the dressing. In a medium bowl, whisk together the lemon juice, honey, and olive oil. Add salt and pepper, and whisk to combine.
- 9
Once the croutons are fully cool, make the salad. In a large bowl, combine the lettuce, radishes, and Parmesan cheese. Drizzle with about half of the dressing, and toss to coat. Add about two-thirds of the croutons and the remaining dressing, and toss to coat. Top with the remaining croutons, and serve.
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