Salad Combination Recipe

Place the 6 cups of washed arugula in a large salad bowl and gently toss to loosen leaves.

Add the halved cherry tomatoes, sliced cucumber, and very thinly sliced red onion to the bowl and toss to combine. Keep chilled while you prepare the Caesar components and croutons.

Make the dressing

In a medium bowl, whisk together 0.25 cup mayonnaise, 2 tablespoons Greek yogurt (optional), 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, 1 minced garlic clove, and 1/2 teaspoon anchovy paste (if using). Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and slightly thick. Taste and adjust acidity or salt as needed—add a little more lemon juice for brightness or a pinch more salt for depth.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of warm water or additional lemon juice until you reach the desired consistency.

Tear or chop the 3 cups of romaine into bite-size pieces and pat dry with a towel or use a salad spinner to remove excess water.

Combine the chopped romaine with 1/2 cup grated Parmesan and the prepared dressing in a mixing bowl. Toss until the romaine is evenly coated. This creates the Caesar component that will be combined with the arugula.

Preheat the oven to 375°F (190°C) or heat a skillet over medium heat. In a bowl, toss 2 cups cubed day-old bread with 1 tablespoon olive oil, 1/4 teaspoon garlic powder, and a pinch of salt until evenly coated.

Spread the cubes in a single layer on a baking sheet and bake for 8–12 minutes, stirring once, until golden and crisp. Alternatively, toast in the skillet, stirring frequently, for 6–8 minutes. Remove and let cool.

Reserve about 3/4 of the croutons for tossing into the salad and a small handful for garnish. Toss the cooled croutons with 2 tablespoons of the grated Parmesan so they pick up extra flavor.

Combine the dressed romaine mixture with the arugula mixture in the large serving bowl. Gently toss to marry the peppery arugula with the creamy Caesar-coated romaine—be careful not to bruise the arugula.

Add the Parmesan-coated croutons and toss lightly to distribute. Taste and add additional salt, pepper, or a squeeze of lemon if desired.

Transfer to a serving platter or bowls, shave or sprinkle the remaining 1/4 cup Parmesan over the top, and finish with a light sprinkle of red pepper flakes if using. Serve immediately so croutons remain crisp.