Caesar Salad Starter Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Place the cubed bread in a large bowl. Drizzle with 2 tbs olive oil, then sprinkle garlic powder, dried oregano, and 1 tsp kosher salt. Toss thoroughly so cubes are evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, tossing once halfway through, until croutons are golden brown and crisp. Remove from oven and let cool on the sheet (they will continue to crisp).

In a medium bowl, mash the anchovy fillets with the back of a spoon or a fork until a paste forms. Add the minced garlic and mash together briefly to combine.

Add the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice to the anchovy-garlic mixture. Whisk until smooth and emulsified.

Stir in the 1 oz grated Parmigiano-Reggiano and 1 tsp freshly ground black pepper. Taste and adjust: add a little more lemon for brightness, salt if necessary (anchovies and Parmesan are salty), or up to 2 tbs cold water to thin to desired pouring consistency.

Cover and refrigerate for at least 15 minutes to allow flavors to meld. Bring out of fridge 5 minutes before serving so it loosens slightly.

Preheat a grill pan or outdoor grill to medium-high heat. If using a grill pan, heat it over the stovetop until very hot.

Trim the romaine hearts: slice each heart lengthwise into quarters or halves to create wedge-shaped pieces with the core intact. Pat dry thoroughly with paper towels to remove moisture so they char rather than steam.

Brush the cut sides of each romaine wedge lightly with 1 tbs olive oil and season the cut surfaces with a light sprinkle of kosher salt and freshly ground black pepper.

Place the cut-side down on the hot grill or grill pan. Grill for 1–2 minutes until grill marks appear and the surface is lightly wilted and slightly charred. Flip and grill the outer leaves briefly (30–45 seconds) just to warm through. Remove from heat.

Place each grilled wedge on serving plates. Spoon 2–3 tbs (or to taste) of the creamy Caesar dressing over each wedge, allowing some to cascade down the sides. Scatter a generous handful of the oven-baked croutons over each wedge.

Shave or sprinkle the 1 oz Parmigiano-Reggiano over the wedges. Serve immediately with lemon wedges on the side for anyone who wants extra acidity.