Cold-smoked Caesar Recipe

Chill and prep

Place mayonnaise and mixing bowl in the refrigerator 15 minutes before starting so the dressing stays cool. Rinse and dry romaine (use a salad spinner) and tear or chop into 2–3 inch pieces. If using baby gem, halve lengthwise. Set lettuce chilled in the refrigerator until ready to toss.

Combine flavor base

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

Add the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, and white wine vinegar to the anchovy-garlic paste. Whisk until smooth and homogenous.

Whisk in the finely grated cold-smoked hard cheese until fully incorporated. The cheese should melt slightly into the emulsion and provide the smoky note.

While whisking constantly, drizzle in the extra-virgin olive oil to emulsify the dressing. If the dressing is too thick, whisk in up to 1 tablespoon neutral oil (or a little water) to reach a creamy but pourable consistency.

Season with kosher salt and freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy for umami, or a pinch more salt if needed.

Cover and refrigerate the dressing for at least 30 minutes (or up to 8 hours) to let the cold-smoke flavor meld. Keep chilled until ready to use.

Place the chilled lettuce in a large salad bowl. If using grilled chicken, arrange sliced chicken on top of the lettuce now.

Just before serving, add the croutons to the salad bowl.

Remove the dressing from the refrigerator. Pour about 3–4 tablespoons of dressing over the lettuce and croutons, then toss gently to coat. Add more dressing, 1 tablespoon at a time, until the leaves are lightly but evenly coated (roughly 4–6 tablespoons total for 6 cups lettuce, more if you like it saucier).

Scatter the thin shavings or small chunks of cold-smoked cheese over the top. Reserve a small pinch to grate over individual plates if desired.

Finish with a light grind of black pepper and, if desired, a squeeze of fresh lemon over the assembled salad.

Serve immediately so the croutons remain crisp.

If you don't have pre-smoked cheese, you can cold-smoke a block of Parmesan or Pecorino at home with a cold-smoking gun for about 10–20 minutes before grating/shaving. Keep dressing and cheese chilled to preserve the cold-smoke aroma.

For a lighter version, swap mayonnaise for extra Greek yogurt and reduce oil proportionally.

To make homemade croutons: cube day-old bread (1–2 cups), toss with 1–2 tablespoons olive oil, salt, and pepper, then bake at 375°F (190°C) for 8–12 minutes until golden and crisp.