Caesar Salad Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Place halved tomatoes cut-side up on the prepared sheet. Drizzle with 1 tbsp olive oil, sprinkle 1/4 tsp salt and 1/8 tsp black pepper. Arrange tomato halves in a single layer.

Take the whole garlic bulb, slice about 1/4 inch off the top to expose the cloves. Drizzle 1 tsp olive oil over exposed cloves, wrap loosely in foil (or place in a small ovenproof dish, cut side up).

Roast tomatoes and garlic in the oven for 25-30 minutes until tomatoes are softened and edges are lightly caramelized and garlic is golden and very soft. Remove from oven and let cool slightly.

Squeeze roasted garlic cloves from the bulb into a small bowl and mash with a fork to make about 2 tbsp of paste. For the tomatoes: transfer roasted halves to a blender or food processor, pulse 4–6 times to make a coarse sauce (leave some texture). If desired, season with a pinch more salt and pepper. Set aside to cool to room temperature.

Heat a medium skillet over medium heat. Add 1 tbsp butter (or 1 tbsp olive oil) until melted and hot.

Add focaccia cubes and cook, stirring frequently, until golden brown and crisp, about 6–8 minutes. Stir in minced thyme and a pinch of salt toward the last minute. Remove from heat and transfer to paper towel to drain. Let cool.

Once cooled, pulse the toasted focaccia in a food processor or crush in a bowl to coarse breadcrumbs. Set aside.

In a small bowl or jar, combine 2 tbsp mashed roasted garlic, 1 egg yolk (or 1 tbsp mayonnaise if you prefer not to use raw egg), 1/2 tsp Dijon mustard, 1/2 tsp anchovy paste, 1 tbsp fresh lemon juice and 1/2 tsp white wine vinegar.

Whisk or blend briefly while slowly drizzling in 3 tbsp extra-virgin olive oil to emulsify into a creamy dressing. Taste and adjust seasoning with salt and freshly ground black pepper. If the dressing is too thick, whisk in 1–2 tsp warm water to loosen.

Stir in 2–3 tablespoons of the roasted tomato sauce for a roasted-tomato note in the dressing (optional). Reserve remaining roasted tomato sauce for drizzling on the plated salad.

In a large bowl, place 6 cups of arugula. Add 1/2 cup pickled red onions and torn basil leaves (about 1/4 cup).

Pour 3–4 tbsp of the dressing over the arugula mixture (start with less; you can add more to taste). Toss gently but thoroughly so leaves are lightly coated.

Scatter shaved asiago (3 oz) and grated Parmigiano Reggiano (1 oz) over the dressed salad. Toss once more gently to combine.

Divide salad among 4 plates or bowls. Sprinkle focaccia breadcrumbs evenly over each portion to add crunchy texture.

Drizzle 1–2 tbsp of the reserved roasted tomato sauce over the plated salads (about 1/2 tbsp per plate) and finish with an extra pinch of grated Parmigiano and a grind of black pepper.