Epic Caesar Salad Recipe

Prepare romaine

Wash romaine heads thoroughly, spin dry or pat dry, trim core and core base, then tear leaves into 2–3-inch pieces. Chill while other components are finished.

Roast Roma tomatoes

Preheat oven to 425°F (220°C). Place halved Roma tomatoes cut-side up on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil (from crouton oil allowance if needed), sprinkle with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Roast for 18–22 minutes until softened and slightly caramelized. Remove and let cool to warm.

Assemble salad

In a large mixing bowl, combine the torn romaine, roasted Roma tomato halves, 2 oz grated aged Romano (reserve 1 oz for finishing), and about half of the herbed croutons and spiced pecans. Toss with the Caesar dressing until evenly coated (start with 3–4 tablespoons and add more to taste). Transfer to a serving platter and finish with remaining croutons, pecans, and the reserved 1 oz Romano grated over the top. Adjust salt and pepper to taste.

Preheat oven to 375°F (190°C). Toss bread cubes with 3 tablespoons extra-virgin olive oil, garlic powder, dried Italian herb mix, and 1 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–14 minutes, stirring halfway, until golden and crisp. Cool on a rack. Croutons can be made ahead and stored in an airtight container for 2 days.

In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add pecans, brown sugar, smoked paprika, cayenne, and 1/4 tsp salt. Cook, stirring constantly, for 3–4 minutes until the sugar melts and coats nuts and pecans are toasted and fragrant. Spread on parchment to cool and separate. Chop roughly if desired before adding to the salad.

Whisk together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, chopped anchovy fillets, minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt until smooth. Slowly drizzle in 2 tablespoons extra-virgin olive oil while whisking to emulsify. Taste and season with 1/2 teaspoon freshly ground black pepper and additional salt or lemon if needed. If you prefer a thinner dressing, whisk in 1–2 tablespoons of cold water.