Caesar Wedge Salad Recipe

Prepare romaine

Trim any browned edges from the baby romaine hearts. Slice each head lengthwise into quarters (or halves if smaller) so you have wedge-like pieces. Pat dry thoroughly with paper towels or a salad spinner to remove surface moisture.

Assemble

Place two wedge pieces per serving on chilled plates (for 6 heads this yields about 6 servings depending on portion). Shave or grate the pecorino romano over the top of each wedge so there's an even dusting and some larger flakes. If using cherry tomatoes, halve them and scatter around the wedges. Finish with a light grind of black pepper and a pinch of sea salt to taste.

Preheat the oven to 375°F (190°C). Spread the bread cubes on a rimmed baking sheet. Drizzle with 3 tbsp olive oil, then sprinkle with garlic powder and 1 tsp sea salt. Toss to coat evenly and arrange in a single layer.

Bake for 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and cool on the pan. Reserve until ready to top the salads.

In a mortar and pestle or on a cutting board, mash the garlic cloves with a pinch of salt into a smooth paste. Add the anchovy fillets and continue to mash until they break down into a paste. (Alternatively, mince finely and mash with the flat of a knife.)

Transfer the garlic-anchovy paste to a medium bowl. Whisk in the egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce until combined and slightly thickened.

Slowly drizzle in the oils while whisking vigorously to emulsify the dressing. Start with a few drops, then a thin stream; once thickened you can add the rest more quickly. If desired, you can use an immersion blender or food processor for a very stable emulsion: pulse while adding the oils in a slow stream.

Stir in 2 tbsp grated pecorino romano. Taste and season with up to 1 tsp salt and 1/2 tsp freshly ground black pepper, adjusting lemon or salt to preference. If the dressing is too thick, thin with 1–2 tsp water or additional lemon juice.

Refrigerate the dressing for at least 15 minutes to let flavors meld. Bring to near-chilled temperature before serving (do not serve ice-cold). If using raw egg yolk and there is concern, use pasteurized yolk or substitute 2 tbsp mayonnaise.

Spoon 1.5–2 tbsp of dressing over each wedge (adjust to taste), allowing some to cascade down the leaves. Scatter a generous pinch of croutons over each wedge so they cling to the dressing. Add a final shave of pecorino and a light crack of black pepper.

Serve immediately so the romaine stays crisp and croutons remain crunchy.