Caesar Salad - No Dressing Recipe

Wash and dry the romaine thoroughly. Tear larger leaves into bite-size pieces if not pre-torn. Combine 6 cups romaine and 4 cups baby romaine pieces in a large salad bowl and chill briefly while you prepare other components.

Add 3 tablespoons freshly grated Parmesan to the bowl and toss gently to distribute. This provides savory coating and umami in place of a traditional dressing.

Make croutons

Preheat oven to 375°F (190°C). On a baking sheet, toss 2 cups cubed day-old bread with 1 tablespoon extra-virgin olive oil, 1 teaspoon minced garlic, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated. Spread in a single layer.

Bake for 8–12 minutes, tossing once halfway through, until golden and crisp. Remove and cool slightly. Reserve.

In a small bowl, mash 2 tablespoons minced anchovy fillets with 1 teaspoon lemon zest and 1 tablespoon lemon juice until a paste forms. If using capers, stir in 1 teaspoon chopped capers. Add 1 teaspoon Worcestershire sauce and mix well. This concentrated flavor mixture replaces a loose dressing and will cling to leaves and croutons.

Taste the mixture and adjust: add a scant pinch of salt only if needed (anchovies, Parmesan, and Worcestershire are salty). Add a few more drops of lemon juice if you want brighter acidity.

Add the warm (or room-temperature) croutons to the bowl with the dressed-parmesan lettuce.

Drizzle the anchovy–lemon paste over the greens in small spoonfuls, then toss gently but thoroughly so the paste coats leaves and croutons. Use tongs or your hands to lift and turn the salad, making sure ingredients are distributed. The grated Parmesan already in the leaves will help bind flavors.

Taste and adjust seasoning: sprinkle remaining 2 tablespoons grated Pecorino or Parmesan over the top, grind 1/2 teaspoon fresh black pepper, and very lightly drizzle 1 teaspoon extra-virgin olive oil if desired for sheen and mouthfeel.

Serve immediately so croutons remain crisp. Offer additional lemon wedges, grated cheese, and anchovy fillets at the table for guests to add.