Caesar Recipe

Trim and rinse the romaine hearts. Pat dry thoroughly (use a salad spinner or clean kitchen towels). Tear or chop into bite-size pieces, transfer to a large chilled mixing bowl and chill while preparing dressing and croutons.

Right before serving, add a few grinds of black pepper to the lettuce and reserve for tossing with dressing and croutons.

Prepare Dressing

In a medium bowl, combine the mayonnaise and Greek yogurt until smooth. Add the finely chopped anchovy fillets and mash them into the base with a fork to distribute evenly.

Stir in the minced garlic, chopped capers, grated Parmesan, Dijon mustard, Worcestershire sauce, and lemon juice. Whisk until incorporated.

Slowly whisk in the 3 tablespoons olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with 1/2 tsp kosher salt and additional lemon juice or salt if needed. If the dressing is too thick, thin with up to 1–2 tablespoons water or more lemon juice to reach desired consistency.

Cover and refrigerate for at least 15 minutes to let flavors meld. Bring to cool room temperature before tossing with lettuce (cold dressing can slightly wilt lettuce).

Preheat & Toss

Preheat the oven to 375°F (190°C). In a large bowl, whisk together 3 tablespoons olive oil, minced garlic, chopped rosemary, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper.

Add the bread cubes to the bowl and toss thoroughly so every piece is lightly coated in the oil-herb mixture.

Bake

Spread the coated bread cubes in a single layer on a rimmed baking sheet. Bake for 10–14 minutes, stirring once halfway through, until golden brown and crisp. Watch closely toward the end to prevent burning. Remove from oven and cool completely on the pan; croutons will crisp further as they cool.

Give the chilled romaine one last toss. Add 6–8 tablespoons of the dressing to the greens (reserve any extra dressing separately) and toss gently but thoroughly so every leaf is coated. Add more dressing to taste, a tablespoon at a time.

Toss in about three-quarters of the garlic-rosemary croutons, reserving some for garnish. Add half of the shaved Parmesan and toss again to combine.

Plate the salad onto individual bowls or a large serving platter. Top with remaining croutons and the rest of the shaved Parmesan. Finish with a light squeeze of lemon over the top and additional freshly ground black pepper to taste.

Serve immediately with lemon wedges on the side and extra dressing available at the table.