Syrah Caesar Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium bowl, toss the bread cubes with 2 tbs olive oil, minced garlic, 1 tsp kosher salt and 1/4 tsp black pepper until evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool on the sheet.

In a bowl, mash the minced anchovy fillets with the minced garlic until a paste forms.

Add 1/2 cup mayonnaise, 1 tsp Dijon, 2 tbs lemon juice and 1/2 tsp Worcestershire sauce to the anchovy-garlic paste. Whisk until smooth.

Taste and adjust seasoning with 1/4 tsp freshly ground black pepper. If the dressing is too thick, whisk in up to 1 tbs olive oil to reach a silky, pourable consistency.

Preheat the oven to 375°F (190°C) if not already heated from crouton step.

Arrange the 4 prosciutto slices on a parchment-lined baking sheet so they do not overlap.

Bake for 6–8 minutes until crisp but not burnt. Remove and transfer to a paper towel-lined plate to drain and cool; they will crisp further as they cool. Break into large shards when cool enough to handle.

Wash and dry the romaine hearts thoroughly, then slice crosswise into 1" ribbons or tear into bite-sized pieces and place in a large mixing bowl.

Add 2/3 of the shaved Parmigiano-Reggiano to the bowl with the lettuce (reserve remaining for garnish).

Add the cooled croutons and most of the crispy prosciutto (reserve a few shards for garnish).

Pour about 3 tbs of the dressing over the salad, then toss gently but thoroughly to coat. Taste and add more dressing as desired (total dressing made should dress 3 cups romaine; adjust to preference).

Plate the salad, sprinkle remaining shaved Parmigiano-Reggiano and reserved prosciutto shards on top. Serve with lemon wedges alongside for a bright finish.