Angry Caesar Salad Recipe

Preheat

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Toss the baguette cubes with 2 tbsp extra-virgin olive oil, 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp freshly ground black pepper in a large bowl until evenly coated.

Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, tossing once halfway through, until golden brown and crisp. Remove from the oven and let cool; they will crisp further as they cool.

In a medium bowl or a jar with a tight lid, combine 1 cup mayonnaise, 1 tbsp Greek yogurt, 2 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 2 tsp prepared horseradish, 1 tsp Dijon mustard, 1 grated garlic clove, and 1 tsp anchovy paste. Whisk or shake to combine until smooth.

Crumble or roughly mash 1 oz bleu cheese into the dressing and stir to incorporate. Leave some small chunks for texture.

Slowly whisk in 2 tbsp extra-virgin olive oil until the dressing is slightly glossy. Stir in 1 tsp hot sauce and 1 tsp smoked paprika. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, taste, and adjust heat with more horseradish or hot sauce if desired.

If the dressing is too thick, thin with 1–2 tsp water or more lemon juice until it reaches a pourable yet clingy consistency.

Rinse and thoroughly dry the romaine lettuce leaves. Tear or chop into bite-size pieces to measure approximately 6 cups. Place in a large mixing bowl.

Halve the grape tomatoes and add about 1 cup to the bowl with the lettuce.

Add 1 cup shaved parmesan and the chopped fresh herbs: 2 tbsp parsley and 2 tbsp chives.

Add 3/4 of the cooled croutons to the salad, reserving the remainder to sprinkle on top for presentation.

Drizzle about half to three-quarters of the dressing over the salad (start with ~1/2 cup, then add more to taste). Toss gently but thoroughly so the dressing coats the leaves, tomatoes, and cheese. Taste and adjust seasoning: more salt, pepper, horseradish, or hot sauce if you want it angrier.

Transfer the tossed salad to a serving bowl or divide among plates. Top with the reserved croutons and an extra sprinkle of bleu cheese or shaved parmesan if desired. Garnish with a few additional chives.