Caesar Salad Recipe

Prep greens

Rinse romaine and kale thoroughly under cold water. Shake off excess water and spin dry in a salad spinner or pat dry with clean towels. Remove kale ribs and chop leaves into bite-size pieces. Chop romaine into roughly 1- to 1.5-inch pieces. Combine romaine and kale in a large salad bowl and chill briefly while you finish the other components.

Make dressing

In a medium bowl, mash the chopped anchovy fillets with the minced garlic and salt until a paste forms. Add the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce and lemon juice. Whisk until smooth. Slowly whisk in the 3 tablespoons of extra-virgin olive oil until the dressing emulsifies and becomes glossy. Stir in 3 tablespoons grated Pecorino Romano and finish with freshly ground black pepper. Taste and adjust seasoning with more lemon or salt if needed. Refrigerate until assembly.

Toast breadcrumbs

Preheat oven to 350°F (175°C). Toss the bread cubes with 1 tablespoon olive oil, garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper on a baking sheet in a single layer. Spread out so pieces are not stacked. Toast in the oven 8–12 minutes, stirring once halfway through, until golden brown and crisp. Remove and let cool; they will crisp further as they cool.

Dress and toss

Remove the chilled greens bowl. Add about 4 tablespoons (or to taste) of the prepared House Caesar dressing to the greens. Using tongs, toss thoroughly to coat leaves evenly. Add more dressing a tablespoon at a time until desired coverage is reached — you may not need all the dressing.

Add the toasted breadcrumbs and toss lightly to distribute them through the salad.

Scatter 2 tablespoons of the grated Pecorino Romano over the salad and gently toss or leave on top as a garnish. Serve immediately with lemon wedges on the side for guests who want extra brightness.