Knife & Fork Caesar Salad Recipe

Make frico

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a nonstick silicone mat. Using a tablespoon, mound small 3-inch circles of finely grated Parmigiano-Reggiano on the sheet, spacing them at least 2 inches apart. Lightly sprinkle with black pepper if using. Flatten each mound slightly with the back of the spoon into thin rounds. Bake 6–8 minutes until the cheese melts and edges turn golden and lacy. Let cool on the sheet for 2 minutes until set, then transfer with a spatula to a cooling rack to crisp. Make 8 pieces; store in an airtight container until assembly.

If making croutons, preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, and salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, stirring once, until golden and crisp. Let cool.

In a medium bowl, mash the chopped anchovy fillets and minced garlic into a paste with the back of a fork (or use a small food processor). This mellows and disperses the flavor evenly.

Add the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmigiano-Reggiano to the anchovy-garlic paste. Whisk until smooth and homogenous.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust: add salt sparingly (anchovies and cheese add saltiness) and more lemon if you prefer brighter acidity.

Refrigerate the dressing for at least 15 minutes to let flavors meld. Bring to cool room temperature before tossing with lettuce (about 10 minutes out of fridge) if desired.

Prepare lettuce: remove outer wilted leaves, then slice each romaine head lengthwise into quarters and rinse under cold water. Spin or pat dry thoroughly; excess water will dilute the dressing and wilt frico.

Chop bacon: if using whole slices, cut cooked bacon into 1/2-inch pieces. If you prefer crispier bits, crumble by hand.

Tear or chop romaine into bite-sized pieces and place in a large mixing bowl. Add 1.25 cups of croutons (reserve some if you like), and the chopped bacon.

Add about half of the dressing to the bowl and toss gently but thoroughly with tongs or salad servers so each leaf is evenly coated. Add more dressing a tablespoon at a time until desired coating is reached (you may not need all dressing).

Plate: divide tossed salad among 4 plates. Top each portion with 2 Parmesan frico crisps, a sprinkle of the remaining croutons, and a light dusting (about 1 tablespoon per plate) of freshly grated Parmigiano-Reggiano.

Finish with a few grinds of freshly ground black pepper and serve immediately so frico stays crisp.