Proper Caesar Salad Recipe

Roast garlic

Preheat oven to 400°F (205°C). Slice the top off the garlic head to expose the cloves. Drizzle 1 tablespoon olive oil over the cut surface and sprinkle 1/4 teaspoon sea salt. Wrap in foil and roast on a baking sheet for 30–35 minutes until cloves are soft and golden. Let cool slightly, then squeeze out the roasted cloves and mash into a smooth paste. You will need 2 tablespoons for the dressing; reserve any extra for serving.

Make breadcrumbs

Pulse the torn day-old bread in a food processor to coarse crumbs (or grate/shred by hand).

Toast breadcrumbs

In a medium skillet over medium heat, melt 2 tablespoons butter. Add the breadcrumbs and cook, stirring frequently, until golden and crisp, 4–6 minutes. Stir in 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup grated Parmigiano-Reggiano. Cook 1 more minute to melt the cheese into the crumbs. Remove from heat and stir in optional 1 tablespoon chopped parsley. Transfer to a bowl to cool — crumbs will crisp further as they cool.

Combine base

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons mashed roasted garlic, 4 minced anchovy fillets, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce until smooth.

Finish dressing

Slowly whisk in 3 tablespoons extra-virgin olive oil until incorporated. Add 2 tablespoons finely grated Parmigiano-Reggiano, 2 tablespoons fresh lemon juice, 1/2 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or salt — add up to 1 tablespoon more lemon juice or a pinch more salt if needed. Chill 10–15 minutes for flavors to meld.

Prepare romaine

Wash and dry romaine hearts thoroughly (use a salad spinner). Chop or tear into roughly 2–3 inch pieces and place in a large mixing bowl. Reserve a few whole leaves if you want a decorative garnish.

Dress the greens

Add about 3/4 cup of the Parcheggio Classic Dressing to the romaine (start with less; you can add more to taste). Toss gently but thoroughly with tongs until leaves are evenly coated. The proper Caesar should be lightly but evenly dressed — add more dressing 1 tablespoon at a time if needed.

Add cheese and crumbs

Sprinkle 1/2 cup freshly grated Parmigiano-Reggiano over the dressed greens and toss once to combine. Scatter 1/2 to 3/4 cup of the warm Parmesan breadcrumbs over the salad; the warm crumbs will contrast nicely with chilled greens. Reserve a little cheese and crumbs for finishing.

Plate and finish

Divide salad among 4 plates or serve family-style. Finish with remaining grated Parmigiano-Reggiano and breadcrumbs. Offer lemon wedges at the side to squeeze over each portion. Serve immediately so breadcrumbs remain crisp.