Knife & Fork Caesar Recipe

Prepare romaine

Wash and spin dry romaine leaves thoroughly. Tear leaves into bite-sized pieces (about 3 cups packed). Chill in refrigerator while you make croutons, anchovies and dressing so the leaves stay crisp.

Assemble

In a large bowl, toss the torn romaine with about two-thirds of the dressing (reserve some to finish), add the house-made croutons and most of the grated parmesan. Toss gently to combine so leaves are evenly coated. Plate the salad on individual plates or a large serving platter. Top with fried anchovies and shave remaining parmesan over the top. Serve immediately with lemon wedges on the side.

Preheat oven to 190°C (375°F). On a baking sheet, toss bread cubes with 2 tbs olive oil, minced garlic and 1 tsp salt. Spread in a single layer and bake 8–12 minutes, stirring once, until golden brown and crisp. Remove and let cool. Reserve until ready to toss into salad.

If using salt-packed anchovies, rinse them briefly under cold water and pat dry. If using jarred anchovies in oil, drain on paper towel. Lightly season fillets with a pinch of the 1 tsp salt.

Place 1 tbs flour on a plate and lightly dredge each anchovy fillet, shaking off excess. Pour neutral oil into a small skillet to a depth of about 1/4 inch (about 120 ml) and heat over medium-high until shimmering (about 180°C/350°F or when a breadcrumb sizzles).

Fry anchovies in batches 30–60 seconds per side until crisp and lightly golden. Use tongs to transfer to a paper towel–lined plate. Sprinkle immediately with a light pinch of salt. Keep warm in a low oven (90–100°C/200–210°F) for a few minutes if needed before plating. Serve on top of the assembled salad and with lemon wedges to squeeze over.

In a bowl or jar, combine mayonnaise (or egg yolk), anchovy paste (or mashed anchovies), Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, salt and black pepper. Whisk or blend briefly while streaming in the 60 ml olive oil to emulsify until smooth and slightly thickened. Taste and adjust lemon, salt or anchovy to your preference. If too thick, thin with 1–2 tbs water.

Reserve about 1–2 tbs of dressing per serving to finish the plated salad for a knife-and-fork experience (a slightly saucier finish so the shaved parmesan and croutons contrast with crisp romaine).