Caesar Recipe

Roast garlic (if not using pre-roasted)

Preheat oven to 400°F (200°C). Slice the top off a head of garlic to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Cool, then squeeze out 6 cloves. (If you have pre-roasted garlic, skip this step.)

Place the roasted garlic cloves, egg yolks, Dijon mustard, chopped anchovies, Worcestershire sauce and lemon juice in a food processor or blender. Pulse until combined and smooth, scraping down sides as needed.

With the motor running on low, stream in the olive oil followed by the neutral oil in a thin steady flow to create an emulsion. Stop and scrape down the bowl if the mixture looks uneven. The dressing should thicken and become creamy.

Add grated Grana Padano, salt and pepper. Pulse briefly to incorporate. If the emulsion is very thick, add cold water 1 tablespoon at a time to loosen to desired consistency (target a pourable, coat-the-leaf texture). Taste and adjust lemon, salt, or anchovy as needed. Refrigerate if not using immediately; bring to cool room temperature before tossing.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

In a large bowl melt butter with olive oil. Add bread cubes and toss to coat evenly.

Spread bread cubes in a single layer on the prepared baking sheet. Sprinkle garlic powder, salt and pepper over the cubes, then scatter the grated Grana Padano evenly on top so it adheres to the bread.

Bake 10–14 minutes, tossing once halfway, until golden and crisp. Remove from oven and let cool on the sheet—cheese will harden into crisp, cheesy croutons. Reserve.

Preheat oven to 375°F (190°C) and line a large baking sheet with parchment or a silicone mat.

In a bowl toss the grated Parmigiano-Reggiano with the cornstarch to help prevent oiling and to aid even melting.

Spoon tablespoons of the cheese mixture onto the prepared sheet, spacing them about 2 inches apart; flatten each mound into a very thin circle (about 3" diameter) using the back of the spoon.

Bake 5–8 minutes until edges turn golden brown and centers look set. Watch closely — they can burn quickly.

Remove from oven and let sit 1 minute, then gently lift each crisp with a spatula and transfer to a cooling rack or drape over a rolling pin to form a curved chip while still warm and pliable. Cool until crisp. Store in an airtight container until plating.

Place the torn romaine in a large bowl. Add 3–4 tablespoons of the roasted garlic Caesar emulsion and toss gently to coat leaves evenly. Add more dressing to taste but avoid overdressing—salad should be lightly but thoroughly coated.

Add a generous handful of Grana Padano croutons and toss once more.

Plate the salad. Garnish with shaved Grana Padano and freshly ground black pepper. Top each portion with one or two pieces of Parmesan brittle for crunch and presentation.

Serve immediately so croutons and brittle remain crisp.