Blteaser Salad Recipe

In a medium bowl, mash the minced anchovy fillets and minced garlic together with the back of a spoon to form a paste.

Add the mayonnaise, lemon juice, Dijon mustard and Worcestershire sauce to the anchovy-garlic paste. Whisk until smooth.

Slowly drizzle in the olive oil while whisking to slightly emulsify the dressing.

Stir in the 2 tablespoons grated Parmigiano-Reggiano, salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning — add a bit more lemon for brightness or salt if needed.

Cover and refrigerate the dressing for at least 20 minutes to allow flavors to meld. Bring to cool room temperature before tossing with salad if desired.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine the brioche cubes with the 2 tablespoons strained bacon fat and 1 tablespoon olive oil. Toss gently to coat each cube evenly.

Season the coated brioche cubes with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; toss again.

Spread the brioche cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, stirring halfway, until golden brown and crisp. Watch closely — brioche browns quickly.

Remove from oven and let cool on the baking sheet. Croutons will crisp further as they cool.

In a large salad bowl, place the 6 cups chopped romaine and the diced tomatoes.

Add about 3/4 of the prepared bacon fat brioche croutons to the bowl (reserve remaining croutons for garnish or to serve on the side).

Drizzle approximately 3/4 cup of the house-made Caesar dressing over the lettuce and tomatoes. Toss gently but thoroughly so leaves are evenly coated. Add more dressing to taste; the salad should be lightly but evenly dressed.

Sprinkle 3 tablespoons grated Parmigiano-Reggiano over the tossed salad and toss once more to distribute.

Transfer the dressed salad to a serving plate or divide among individual plates. Top with the remaining croutons for crunch.

Finely crumble or chop the cooked bacon (if using) and scatter on top. Finish with extra Parmigiano-Reggiano shavings and a final dusting of freshly ground black pepper to taste.