Baby Romaine Caesar Recipe

Preheat

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

Tear or cut the day-old bread into roughly 3/4-inch (2 cm) cubes to yield about 3 cups.

In a large bowl, toss the bread cubes with 2 tbsp olive oil, 1 tsp garlic powder, and 1 tsp salt until evenly coated.

Spread the cubes in a single layer on the prepared baking sheet. Bake for 10–12 minutes, tossing once halfway, until golden brown and crisp. Remove and cool completely.

In a medium bowl, whisk together 1 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tsp anchovy paste, 1 tsp Dijon, and 1 tsp Worcestershire until smooth.

Add minced garlic, 1 tbsp fresh lemon juice and 1 tsp water. Whisk thoroughly to combine. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste (the anchovy and Parmesan will add saltiness). If the dressing is too thick, add water 1/2 tsp at a time to reach a pourable consistency.

Prepare the baby romaine: Remove any bruised outer leaves. Slice each romaine heart lengthwise in half (or quarters if very large) so pieces are about 2–3 inches wide. Rinse and spin dry thoroughly in a salad spinner; shake off excess water.

Place the dried romaine in a large mixing bowl. Pour about two-thirds of the dressing over the greens (reserve some for individual plates). Using clean hands or salad tongs, toss gently but thoroughly so the leaves are evenly coated. Taste a leaf and add more dressing if desired.

Add the cooled croutons to the dressed lettuce and toss briefly to combine.

Add 1 cup finely grated Parmesan Reggiano and toss so it clings to the leaves and croutons.

Transfer the salad to a serving platter or divide among plates. Finish with the remaining 1/2 cup Parmesan as shards or ribbons placed on top and a final crack of black pepper and a light drizzle (about 1 tsp) of extra-virgin olive oil if desired.