Caesar Ish Bomb Recipe

Wash and dry romaine lettuce and radicchio thoroughly. Tear larger leaves into bite-size pieces and place in a large mixing bowl. Chill in refrigerator while you prepare the rest (5–10 minutes).

If not using pre-pickled vegetables, quick-pickle red onion and pepperoncini: place 1 cup thinly sliced red onion and 1 cup sliced pepperoncini in a jar. Heat 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar and 1 tsp salt until sugar dissolves; pour over vegetables and chill 15–30 minutes. Otherwise, drain jars and slice pickles into coins and reserve.

Combine sliced dill pickles, pickled red onion, sliced pepperoncini and chopped fresh dill in a small bowl; set aside to allow flavors to meld while you make the dressing.

Make the dressing

In a medium bowl, whisk together 1 cup mayonnaise and 1 cup buttermilk until smooth.

Stir in 1 cup grated Parmesan, 2 tsp minced garlic, 1 tsp Dijon mustard, 1 tsp anchovy paste (optional), 2 tbsp fresh lemon juice and 1 tsp Worcestershire sauce until well combined.

Season with 3 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy for umami, or more buttermilk to thin. Refrigerate dressing 10–15 minutes to let flavors meld.

Remove chilled greens from the refrigerator. Add the pickled & dilly vegetable mixture to the greens and toss gently to distribute.

Add 1.5 cups garlic croutons and 1/4 cup extra grated Parmesan to the salad bowl.

Pour about 3/4 to 1 cup of the Caesar-ish dressing over the salad (start with less; you can always add more). Toss gently and evenly to coat leaves, pickles and croutons. The salad should be creamy but still have visible pickled veg and crunch.

Taste and adjust seasoning. Add extra cracked black pepper and a light drizzle (1 tsp) of olive oil if desired. Garnish with dill sprigs.

Serve immediately so croutons remain crunchy. Leftover dressing can be refrigerated up to 5 days; assembled salad is best enjoyed immediately.