Hand-cut Romaine Caesar Recipe

Prepare and toast

Preheat oven to 375°F (190°C). Arrange brioche cubes in a single layer on a rimmed baking sheet.

Melt butter in a small saucepan over low heat, add minced garlic and sea salt, and warm for 30–45 seconds until fragrant but not browned.

Toss the brioche cubes with the garlic butter so they are evenly coated, then spread again in a single layer. Bake 8–12 minutes, stirring once halfway, until croutons are golden and crisp. Remove from oven and keep warm.

Emulsify dressing

In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, chopped anchovies, minced garlic, lemon juice, and 2 tablespoons olive oil until smooth.

Whisk in the finely grated 1 oz Parmigiano-Reggiano. Season with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust acidity with more lemon or balance with a pinch more salt if needed. If dressing is too thick, thin with 1–2 teaspoons of warm water or more lemon juice to reach a creamy but pourable consistency.

Refrigerate for at least 15 minutes to allow flavors to meld, or use immediately at room temperature.

Using a vegetable peeler or a sharp knife, shave or slice the 6 oz wedge of Parmigiano-Reggiano into thin shards for garnish (reserve 1 oz for grating into the dressing as listed). Keep the larger shavings ready to toss with the salad and to garnish each serving.

Hand-cut and dress

Wash and thoroughly dry the romaine hearts. Trim core ends, then tear the leaves by hand into 1- to 2-inch pieces to preserve texture.

Place the hand-cut romaine in a large mixing bowl. Add 3/4 of the warm brioche croutons and 3/4 of the Parmigiano-Reggiano shavings.

Pour the house Caesar dressing over the greens — start with about 3/4 cup (adjust to preference) and toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing sparingly; you want a glossy, not dripping, finish.

Taste and adjust seasoning with a pinch of kosher salt and a crack of black pepper as needed. Transfer to a chilled serving bowl or individual plates.

Finish by scattering the remaining warm brioche croutons and Parmigiano-Reggiano shavings on top. Drizzle the 2 tablespoons extra-virgin olive oil over the finished salad and grind a final crack of black pepper.