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Ingredients
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Salad
Brioche Crumbs
Parmesan
Caesar Dressing
Method
Brioche Crumbs
Prep and toast
Preheat oven to 350°F (175°C). Cut brioche slices into 1/2-inch cubes. Mince garlic finely. In a skillet over medium heat, melt butter with olive oil. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add brioche cubes, toss to coat, and spread in a single layer on a baking sheet.
Bake
Bake in the preheated oven 8–12 minutes, tossing once midway, until golden and crisp. Remove, immediately season with kosher salt and freshly ground black pepper. Let cool to room temperature; crumbs will continue to crisp as they cool.
Caesar Dressing
Make dressing
In a medium bowl, mash anchovy fillets and minced garlic together into a paste using the back of a spoon or a fork. Add mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice (from the lemon in the Parmesan section), and whisk until smooth. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Season with kosher salt and freshly ground black pepper to taste. Adjust acidity with more lemon juice if desired. Refrigerate for 10–15 minutes to allow flavors to meld.
Parmesan
Prep cheese and lemon
Finely grate Parmigiano-Reggiano until you have about 1 cup. Zest the lemon before juicing, then juice to yield approximately 2 tablespoons for the dressing (use any extra juice for brightness if needed). Reserve 2–3 tablespoons of grated parmesan for finishing the salad.
Salad
Prepare lettuce
Wash romaine heads thoroughly, then dry using a salad spinner or by patting with towels. Trim the core, then tear or chop the romaine into large bite-sized pieces. Place in a large chilled bowl.
Assemble
Add about half of the grated parmesan to the dressing and stir to combine. Pour 3–4 tablespoons of dressing over the romaine and gently toss to coat evenly. Taste and add more dressing if desired (reserve some for guests who want extra). Add the brioche crumbs and gently toss again so crumbs coat the leaves. Sprinkle remaining grated parmesan over the top and finish with extra freshly ground black pepper to taste. Optionally garnish with cherry tomatoes if using.
Serve
Divide onto plates or serve family-style immediately so brioche crumbs remain crisp. Leftover dressing can be refrigerated up to 3 days; keep crumbs separate and re-toast briefly before serving if needed.