Crunchy Caesar Recipe

Prepare vegetables

Trim fronds and core from the fennel bulb. Using a sharp knife or mandoline, thinly slice the fennel bulb crosswise into very thin strips. Remove outer leaves if wilted. Quarter the lemon; reserve one quarter for garnish and juice the remaining quarters to measure 2 tablespoons of lemon juice for the dressing.

Shred cabbage

Remove outer leaves of the cabbage, cut into quarters, remove core, and thinly shred or slice to yield about 2 cups. Place shredded cabbage in a large mixing bowl.

Assemble salad base

Add the sliced fennel to the bowl with cabbage. Shave or grate the aged Parmesan into thin ribbons or small shards using a vegetable peeler or microplane and reserve about 1 tablespoon for garnish. Add chopped parsley and chives. Season the salad lightly with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the black pepper (reserve remaining seasoning for after dressing). Toss gently to combine and let sit while you finish breadcrumbs and dressing to allow flavors to mingle.

Toast bread

Heat a medium skillet over medium heat. Add the torn bread pieces and panko (if using) and dry-toast, stirring frequently, until they begin to brown and smell toasty, 3–5 minutes. Transfer toasted crumbs to a bowl and set aside.

Brown the butter

In the same skillet, reduce heat to medium-low and add the 3 tablespoons of unsalted butter. Swirl constantly as the butter melts; it will foam, then the milk solids will begin to brown and smell nutty (2–4 minutes). Watch carefully to avoid burning. When the solids are golden-brown, immediately remove the pan from heat.

Finish breadcrumbs

Add the toasted crumbs back into the skillet with the brown butter. Stir in minced garlic, dried oregano, fresh thyme leaves, and 1/4 teaspoon salt. Toss over residual heat just until the garlic is fragrant (about 30 seconds). Taste and adjust salt if needed. Transfer breadcrumbs to a plate to cool and crisp further.

Make dressing

In a small bowl, whisk together 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, anchovy fillets (or 1 teaspoon anchovy paste) mashed to a paste, 1/2 teaspoon Worcestershire sauce, 1/2 clove finely minced garlic, and 2 tablespoons fresh lemon juice. While whisking, slowly drizzle in the 3 tablespoons extra-virgin olive oil to emulsify. Stir in 2 tablespoons grated aged Parmesan. Taste and season with salt and freshly ground black pepper to taste (start with a pinch of each). If dressing is too thick, whisk in up to 1 tablespoon warm water to loosen.

Dress the salad: Add the dressing to the bowl with cabbage, fennel, herbs, and remaining seasoning. Toss gently but thoroughly so all shreds are coated. Let sit 1–2 minutes to meld flavors.

Add crunchy elements: Sprinkle two-thirds of the brown butter breadcrumbs over the dressed salad and toss once more to distribute crunch. Reserve the remainder of the crumbs for sprinkling on individual plates so they stay extra-crispy.

Plate and garnish: Divide the salad among plates or a large platter. Finish with additional shaved aged Parmesan, a squeeze of the reserved lemon quarter over each portion, a light dusting of freshly ground black pepper, and the reserved brown butter breadcrumbs. Serve immediately.