Knife & Fork Caesar Recipe

Make croutons

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add the 3 cups bread cubes and toss to coat. Cook, stirring frequently, until golden brown and crisp, 6–8 minutes. Transfer to a paper-towel-lined tray and season lightly with salt. Let cool.

Fry capers

Pour 1 cup neutral oil into a small saucepan and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer). Pat the rinsed capers dry. Working in small batches, fry 3 tablespoons capers until they puff and become crisp, about 30–60 seconds. Use a slotted spoon to remove them to a paper towel; season lightly with salt. Reserve 1–2 teaspoons of the flavored oil for finishing (optional), and discard the remainder when cool or save for another use.

Blend dressing

In a food processor or blender combine 4 anchovy fillets, 2 peeled garlic cloves, 1 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Pulse until smooth and combined.

With the motor running (or whisking vigorously if using a bowl), slowly stream in 3 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Stir in 2 tablespoons grated Pecorino or Parmesan. Taste and adjust seasoning with more lemon, salt, or pepper as desired.

Prepare romaine wedges: Remove any wilted outer leaves from 2 large heads of romaine. Cut each head lengthwise into quarters to create wedges. Pat leaves dry with paper towels to remove excess moisture (this helps dressing cling).

Dress the wedges: Place each romaine wedge on a plate. Spoon 2–3 tablespoons of the Caesar dressing over each wedge, letting it run into the crevices but not saturating the lettuce—this is a knife & fork Caesar meant to be cut through.

Finish and plate: Scatter the house croutons (about 1/4 cup per wedge) evenly over the dressed wedges. Sprinkle 1/2–1 tablespoon freshly grated Parmesan over each wedge. Top with 1 tablespoon fried capers per wedge, distributing the 2 tablespoons total across the servings. If you reserved a teaspoon of caper oil, drizzle a few drops over each wedge for extra flavor. Serve with lemon wedges alongside for squeezing.