Chopped Caesar Recipe

Toast breadcrumbs

Heat a medium skillet over medium heat. Add 1 tsp olive oil and the bread cubes. Toast, stirring often, until golden and crisp, about 4–6 minutes. Transfer to a bowl.

Brown butter

In the same skillet, reduce heat to medium-low and add 3 tbsp unsalted butter. Melt and cook, swirling occasionally, until the butter foams and then turns nut-brown and smells nutty, about 3–4 minutes (watch closely to avoid burning). Immediately remove from heat.

Finish breadcrumbs

Return toasted breadcrumbs to the warm skillet (off direct heat) and add the brown butter, minced garlic, thyme, 1 tsp salt and 1 tsp pepper. Stir to combine so breadcrumbs are evenly coated. Let cool slightly; set aside.

Make dressing

In a mortar and pestle (or small bowl), mash the anchovy fillets and garlic to a paste. Whisk in Dijon mustard, Worcestershire sauce, lemon juice, red wine vinegar and mayonnaise until smooth. Slowly whisk in the 4 tbsp extra-virgin olive oil until emulsified. Season with 1 tsp salt and 1 tsp pepper; taste and adjust acidity or salt as needed.

Adjust texture

If dressing is too thick, whisk in up to 1 tbsp water or additional lemon juice to reach desired consistency. Refrigerate briefly if not using immediately, but bring to room temperature before assembling so oil isn’t clotted.

Combine 6 cups chopped romaine in a large bowl. Add 3 tbsp grated Parmesan and 2 tbsp chopped parsley.

Drizzle about half of the dressing over the lettuce (roughly 2–3 tbsp) and toss briskly to coat evenly. Taste and add more dressing if desired.

Scatter the brown butter & herb breadcrumbs over the tossed salad to provide crunch. Finish with additional grating of Parmesan and a squeeze of the reserved lemon if desired.

Serve immediately so breadcrumbs remain crisp.