Bartolotta’s Caesar Recipe

Prepare and bake croutons

Preheat oven to 375°F (190°C). Toss bread cubes with 3 tbsp olive oil, 1/4 tsp salt and 1/4 tsp freshly ground black pepper in a bowl until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool.

Blend anchovies and aromatics

In a medium bowl or small food processor, combine 6 anchovy fillets (drained but reserve a little oil), 2 garlic cloves (peeled), and 1 tsp Dijon mustard. Pulse or mash with the back of a fork until a smooth paste forms. If using a bowl, finely mince garlic and anchovies first.

Emulsify dressing

Whisk in 3 tbsp fresh lemon juice, 1/2 tsp Worcestershire sauce, 2 tbsp mayonnaise (optional for extra creaminess), and 1/2 tsp kosher salt to the anchovy-garlic paste. Slowly drizzle in 3/4 cup extra-virgin olive oil while whisking vigorously to form a thick, emulsified dressing. Stir in 1/2 cup grated Romano cheese until incorporated. Taste and adjust seasoning with additional salt or lemon juice as desired.

Finish dressing

If the dressing is too thick, thin with 1–2 tsp warm water or additional lemon juice. Cover and refrigerate up to 24 hours; bring to room temperature and whisk before using.

Prepare lettuce

Trim core from each romaine head, separate leaves, rinse thoroughly under cold water to remove grit, and spin or pat dry until leaves are very dry. Tear larger leaves into bite-size pieces if desired.

Combine salad

Place the dried romaine leaves in a large bowl. Add about half of the dressing (start with ~4–5 tbsp for 2 heads) and gently toss to coat evenly, adding more dressing to taste but avoid overdressing. Add cooled croutons and 1/2 cup Sartori Parmesan; toss lightly to combine.

Plate and finish

Divide salad among plates or bowls. Sprinkle remaining 1/4 cup Sartori Parmesan over each portion, grind a little fresh black pepper (about 1/2 tsp total across servings), and serve with lemon wedges on the side for an optional bright squeeze.