Caesar Recipe

Roast garlic

Preheat oven to 400°F (200°C). Slice the tops off the two garlic bulbs to expose cloves. Drizzle 1 tablespoon olive oil over the exposed cloves, wrap each bulb tightly in foil and place on a baking sheet. Roast 35–40 minutes until cloves are very soft and caramelized. Let cool until handling temperature.

Make aioli

Unwrap roasted garlic and squeeze the softened cloves into a small bowl. Mash with a fork to a paste. Whisk in 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt (if using), 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon salt and 1/2 teaspoon black pepper. Add up to 1 tablespoon olive oil to thin if needed. Taste and adjust salt/lemon. Refrigerate until assembly.

In a small bowl or jar, combine 2 finely minced anchovy fillets (omit if desired), 1 minced garlic clove, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Whisk while slowly drizzling in 3 tablespoons olive oil until emulsified. Stir in 2 tablespoons grated Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or salt. Chill briefly if not using immediately.

Prepare lettuce: Wash and dry romaine thoroughly. Tear or chop into bite-sized pieces to measure about 6 cups. Place in a large mixing bowl.

Combine dressings: For a balanced Caesar with roasted garlic character, mix 2 tablespoons of the Roasted Garlic Aioli with 3 tablespoons of the House Caesar Dressing in a small bowl. Whisk until smooth. This yields a creamy, garlicky dressing that complements the mozzarella and grapes. Adjust ratio to taste; add up to 1 tablespoon water or olive oil to loosen if too thick.

Dress the salad: Pour the combined dressing over the romaine and toss gently but thoroughly to coat. Start with about half the dressing and add more if needed to lightly coat leaves.

Add cheese and grapes: Sprinkle 1 cup shredded mozzarella over the dressed lettuce and toss briefly to distribute. Fold in 3 cups halved red grapes, taking care not to crush them.

Plate and finish: Divide salad among 4 plates (servings). Shave about 1 cup Parmesan evenly over the salads. Drizzle 2 tablespoons extra-virgin olive oil over the top and finish with freshly cracked black pepper and a light pinch of sea salt to taste.

Serve: Serve immediately so lettuce remains crisp. Leftover dressing can be refrigerated up to 3 days.