Artisan Caesar Recipe

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

Toss halved tomatoes with 1 tablespoon olive oil, sliced garlic, 1 tsp sea salt, 1 tsp black pepper and optional thyme/oregano on the prepared sheet in a single layer.

Roast for 12–18 minutes until tomatoes are softened, slightly blistered and concentrated. Remove from oven and let cool to warm; drain any excess liquid before assembling.

While oven is heating (or using same oven), toss bread cubes with 3 tbs olive oil and 1 tbs melted butter, then add minced garlic, 1 tsp sea salt and 1 tsp black pepper until evenly coated.

Spread on a baking sheet in a single layer and bake at 400°F (200°C) for 8–12 minutes, tossing halfway, until golden and crisp. Cool on a rack.

In a medium bowl, mash anchovy fillets with minced garlic and Dijon mustard into a paste using the back of a spoon or a fork.

Add egg yolk (or 2 tbs mayonnaise) and whisk until combined. Whisk in lemon juice, white wine vinegar and Worcestershire sauce.

Slowly drizzle in 6 tbs olive oil while whisking constantly to emulsify into a thick dressing. Stir in 1 tbs grated Parmigiano, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or salt as needed (add a little more lemon juice or salt). If dressing is too thick, whisk in 1–2 tsp water.

For a smoother dressing, blend all dressing ingredients in a small blender or use an immersion blender for 10–20 seconds.

Place 8 cups of baby romaine in a large bowl. Add warm roasted tomatoes (drained) and half of the garlic croutons.

Drizzle 3–4 tablespoons of Caesar dressing over the greens (start with less; you can always add more) and toss gently to coat evenly.

Transfer to serving plates. Scatter remaining croutons on top and shave 1 cup Parmigiano-Reggiano over each portion.

Serve immediately with lemon wedges on the side for additional brightness.