Caesar Salad* Recipe

Make frico

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. On the prepared sheet, drop 1/4-cup mounds of grated Parmesan spaced 2 inches apart and gently spread into 3–4 inch circles with the back of a spoon. Sprinkle a little freshly ground black pepper over each. Bake 6–8 minutes until golden and bubbling. Remove from oven and let the frico cool on the baking sheet for 2 minutes, then transfer to a wire rack to crisp completely. Repeat with remaining cheese. Yield: about 6 crisps.

Prepare croutons

Preheat oven to 375°F (190°C) if not still hot from frico. Toss the bread cubes with olive oil, kosher salt, and freshly ground black pepper so each cube is lightly coated. Spread in a single layer on a baking sheet. Nestle the two smashed garlic cloves among the cubes (they will flavor the oil as they roast). Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven, discard the garlic cloves, and let croutons cool. For extra garlic flavor, while still warm, rub the croutons lightly with a cut clove of garlic.

Emulsify dressing

In a medium bowl, mash the minced anchovy fillets with the minced garlic and a pinch of kosher salt until paste-like (use the back of a spoon or the side of a chef's knife). Add the mayonnaise, Greek yogurt (if using), Dijon mustard, Worcestershire sauce, and lemon juice. Whisk to combine. Slowly drizzle in the olive oil while whisking to create a smooth emulsion. Stir in the grated Parmesan and finish with freshly ground black pepper. Taste and adjust seasoning—add more lemon for brightness or a pinch of salt if needed.

Tear or chop the washed romaine hearts into bite-size pieces and place in a large salad bowl. Add 1/2 of the dressing and toss gently to coat, adding more dressing a little at a time until leaves are evenly coated but not soggy (you may not need all dressing). Add the garlic croutons and gently toss once more. Crumble or carefully place the Parmesan frico crisps on top (you can break some into pieces to distribute). Use a vegetable peeler to shave the additional 1 oz Parmesan over the salad. Finish by zesting a lemon directly over the salad to release bright aromatics (about 1 tablespoon zest). Grind a little fresh black pepper over the top and serve immediately.