Caesar Recipe

Prepare lettuce

Wash romaine leaves thoroughly, spin or pat dry until almost completely dry to prevent watering down the dressing. Chop into 1–1.5 inch pieces and place in a large chilled mixing bowl.

Cook pancetta

Heat a medium skillet over medium heat. Add the diced pancetta in a single layer (no oil needed). Cook, stirring occasionally, until the pancetta is crisp and golden, about 6–8 minutes. Use a slotted spoon to transfer pancetta to a paper towel–lined plate to drain. Reserve 1 teaspoon of rendered fat in the pan (optional) to toss with croutons for extra flavor.

Toast croutons (if making or refreshing)

If using store-bought croutons and you want them crisped, toss croutons with reserved pancetta fat or 1 tablespoon olive oil and spread on a baking sheet. Bake at 375°F (190°C) for 6–8 minutes, tossing once, until golden and crisp. Let cool. If using ready-to-eat croutons, skip this step.

Assemble salad

Add grated Parmesan and grated Asiago (reserve a small pinch of each for garnish) to the bowl with the chopped romaine. Sprinkle in the crisped pancetta and croutons but hold a few croutons back for topping. Toss gently to combine after dressing is added (see dressing directions). Finish with a light grind of black pepper to taste and lemon wedges on the side.

Combine base ingredients: In a medium bowl or jar, whisk together mayonnaise, Greek yogurt, grated Asiago, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and anchovy paste until smooth. The anchovy paste is optional but recommended for classic Caesar umami.

Emulsify: While whisking continuously, slowly drizzle in the extra-virgin olive oil until the dressing is glossy and slightly thickened. Taste and adjust: season with salt and freshly ground black pepper. Add more lemon if you want brighter acidity or more Asiago for cheesier depth. If too thick, thin with 1–2 teaspoons of water or additional lemon juice.

Chill briefly: For best flavor melding, refrigerate the dressing for at least 15 minutes (or up to 2 days) before tossing with the salad. Bring to cool room temperature before serving if refrigerated longer.

Dress the salad: Drizzle about 3–4 tablespoons of dressing over the prepared romaine mixture (start conservatively). Using chilled salad tongs or clean hands, toss the lettuce until evenly coated. Add more dressing as needed—typically 4–6 tablespoons for 4 servings depending on preference. Taste and adjust salt/pepper.

Finish and serve: Divide the dressed salad among four bowls. Top each portion with the reserved Parmesan/Asiago pinch, remaining croutons, and an even portion of crisp pancetta. Serve with lemon wedges on the side for optional brightening and an extra grind of black pepper.