Caesar Salad Recipe

Roast garlic

Preheat oven to 400°F (205°C). Slice the top 1/4 inch off each garlic head to expose the cloves. Place each head on a square of foil, drizzle about 1 teaspoon olive oil over the exposed cloves, wrap tightly and roast for 30–40 minutes until cloves are soft and caramelized. Let cool, then squeeze out about 3–4 tablespoons of roasted garlic paste from the two heads and reserve.

Combine base ingredients

In a bowl or blender, add the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, anchovy fillets, grated Parmigiano-Reggiano, roasted garlic paste, salt, and freshly ground black pepper.

Emulsify

Whisk or blend while slowly streaming in 3 tablespoons olive oil until the dressing is smooth and emulsified. Taste and adjust acidity with more lemon, salt, or pepper as needed. If the dressing is too thick, whisk in up to 1 tablespoon water to reach desired consistency. Refrigerate while finishing salad (dressing keeps for up to 3 days).

Make brioche croutons

Toss brioche cubes with 1 tablespoon extra-virgin olive oil and a pinch (about 1/8 tsp) of salt. Spread in a single layer on a baking sheet and bake at 375°F (190°C) for 10–12 minutes, turning once, until golden and crisp. Alternatively, pan-toast in a skillet over medium heat until golden on all sides. Let cool.

Cook bacon

In a skillet over medium heat, cook the double-smoked bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate, let drain, then chop into 1/2-inch pieces. Reserve 1 tablespoon of bacon fat for sautéing broccoli (optional) and discard or save the remainder.

Roast or sauté broccoli

Toss broccoli florets with 1 tablespoon olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast at 400°F (205°C) for 10–12 minutes until edges brown and tender, or sauté in the skillet with reserved bacon fat over medium-high heat for 6–8 minutes until crisp-tender and slightly charred. Let cool briefly.

Prepare lettuce

Tear or chop the romaine leaves into bite-sized pieces and place in a large chilled mixing bowl. Pat leaves dry if needed so dressing will adhere.

Toss with dressing

Add about 3/4 of the roasted garlic Caesar dressing (reserve some to serve) to the bowl with the romaine. Toss gently but thoroughly until leaves are evenly coated. Start with less dressing and add more if needed to reach desired coverage.

Add remaining components

Add roasted broccoli, chopped double-smoked bacon, and brioche croutons to the dressed romaine. Toss lightly to distribute evenly.

Finish and serve

Plate the salad and sprinkle with the 1 cup of Parmigiano-Reggiano shavings. Season with additional freshly ground black pepper and a light pinch of salt if needed. Serve immediately with extra dressing on the side.