Roasted Garlic Caesar Salad Recipe

Prepare and roast garlic

Preheat the oven to 400°F (200°C). Slice the top off the bulb cluster if using whole bulbs or leave individual unpeeled cloves as-is. Place garlic cloves or bulbs on a square of foil. Drizzle with 2 tbs olive oil and sprinkle 1 tsp salt. Wrap tightly in foil and place on a baking sheet.

Roast for 30–40 minutes until cloves are deep golden and very soft. Time varies by size; check at 30 minutes. Remove from oven and let cool slightly until safe to handle.

Unwrap and squeeze or scoop roasted garlic from skins into a small bowl. Mash with a fork to make a smooth paste. Reserve 6 cloves-worth of mashed garlic for the dressing; any extra can be stored for another use.

Combine aromatics

In a medium bowl, add the mashed roasted garlic (equivalent of about 6 cloves), chopped anchovy fillets, and Dijon mustard. Stir to combine into a paste.

Add the egg yolks, lemon juice, and Worcestershire sauce. Whisk vigorously until mixture is smooth and slightly thickened.

Very slowly begin to stream in the 1 cup extra-virgin olive oil while whisking constantly to emulsify. If preferred, use an immersion blender at low speed and pour the oil in a steady stream. Continue until the dressing is thick and glossy.

Fold in the grated Parmesan, then season with 1/2 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity with more lemon juice or salt as needed. If dressing is too thick, whisk in 1–2 tbs water to loosen.

Chill the dressing for at least 10 minutes to let flavors meld, or use immediately.

Prepare lettuce

Wash and thoroughly dry the Romaine lettuce. Tear into bite-size pieces and place in a large salad bowl.

Add 2 cups croutons and 1/2 cup freshly shaved Parmesan to the bowl.

Pour about half of the dressing over the lettuce to start (reserve the rest to control coating). Toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing to taste — you want a light, even coating, not a pool at the bottom.

Finish with the 1/2 cup shaved Parmesan scattered on top and additional cracked black pepper if desired.

Serve immediately with lemon wedges and optional anchovy fillets on the side.