Harvest Caesar Salad Recipe

Preheat the oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons olive oil, everything bagel seasoning and 1/4 tsp kosher salt until evenly coated.

Spread the seasoned bread cubes in a single layer on a rimmed baking sheet. Bake 10–14 minutes, stirring once halfway through, until crisp and golden. Remove from oven and let cool; croutons will crisp further as they cool.

In a medium bowl, mash the anchovy fillets with the back of a spoon to a paste. Add minced garlic and whisk for 30 seconds to combine.

Add mayonnaise, Greek yogurt, Dijon mustard, lemon juice, apple cider vinegar, maple syrup and grated parmesan. Whisk until smooth.

Slowly whisk in 2 tablespoons olive oil until emulsified. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness with additional lemon juice or maple syrup as desired. If dressing is too thick, whisk in 1–2 teaspoons water to reach desired consistency.

Prepare the gem lettuce: trim the stem ends and separate leaves if serving loose, or halve/quartet the heads for wedge-style presentation. Rinse and spin dry or pat dry thoroughly so dressing clings.

Onions

Thinly slice the red onion very thin (use a mandoline or sharp knife). If raw onion is too sharp, soak the slices in cold water for 5 minutes, then drain and pat dry.

Place the prepared lettuce in a large mixing bowl. Add half of the grated parmesan and the thinly sliced red onion.

Add 4–6 tablespoons (about 1/4 to 1/3 cup) of the Harvest Caesar dressing to the bowl — start with less and toss, adding more until leaves are evenly coated but not soggy.

Toss gently with tongs or clean hands to coat the leaves. Add the everything spice croutons and toss lightly to distribute.

Transfer to a serving platter or individual plates. Sprinkle the remaining grated parmesan over the top, finish with a squeeze of fresh lemon (from half lemon) and a grind of black pepper to taste.