Caesar Recipe

Prepare lettuce

Trim root end of romaine, discard wilted outer leaves. Halve lengthwise, then cross-slice into 1–1.5 inch pieces. Rinse in cold water, spin dry in a salad spinner or pat dry thoroughly with towels. Chill briefly if desired.

Place the dried romaine in a large salad bowl and set aside while croutons and dressing are finished so lettuce stays crisp.

Assemble and finish

When ready to serve, add 3/4 of the grated asiago to the bowl with the romaine, pour dressing (start with about half and add more to taste), toss gently to coat. Scatter ciabatta croutons over the top, shave or sprinkle remaining asiago, and arrange Spanish white anchovy filets across the salad as a garnish (reserve 1–2 filets per portion or to taste). Finish with a light grind of black pepper.

Preheat oven to 375°F (190°C). Cut ciabatta into 1/2–3/4 inch cubes. In a mixing bowl, toss bread cubes with 2 tbsp extra-virgin olive oil, minced garlic, kosher salt, and black pepper until evenly coated.

Spread bread cubes in a single layer on a rimmed baking sheet. Bake for 10–14 minutes, tossing once halfway through, until golden-brown and crisp. Let cool on the pan — croutons will continue to crisp as they cool.

In a medium bowl or a jar for an immersion blender, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tsp white anchovy paste or 2 finely chopped white anchovy filets, and 1 minced garlic clove.

Whisk (or blend) while slowly drizzling in 2 tbsp extra-virgin olive oil to emulsify and create a silky texture. Stir in 1/4 cup grated asiago to add savory umami and body.

Taste and adjust: add up to 1 tsp anchovy brine if you want more salty/umami tang, and season with 1/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. If dressing is too thick, thin with 1–2 tsp cold water or more lemon juice to desired consistency.

Cover and chill for at least 15 minutes to let flavors meld. Give a final whisk before tossing with lettuce.