Pleaser Salad Recipe

Prepare and toast brioche

Preheat oven to 375°F (190°C). Spread brioche cubes on a rimmed baking sheet in a single layer. Toss with 2 tablespoons strained bacon fat, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to coat evenly.

Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool completely on the baking sheet; croutons will crisp further as they cool. Once cooled, lightly crush or pulse a few times in a food processor to create crouton crumbles (leave some pieces larger for texture). Reserve 1 cup for the salad; store any extra in an airtight container at room temperature for up to 2 days.

Emulsify dressing

In a medium bowl or small food processor, combine 4 anchovy fillets, 2 garlic cloves and 1 teaspoon salt. Smash or pulse until a coarse paste forms.

Add 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce and 2 tablespoons lemon juice. Pulse or whisk to combine until smooth.

With the processor running or while whisking vigorously, drizzle in 2 tablespoons olive oil to emulsify. Stir in 1 tablespoon finely grated Parmesan and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed. Chill dressing for 10–15 minutes to let flavors meld.

Assemble the salad

Place 6 cups chopped romaine in a large mixing bowl. Add 2 cups sliced Buttonwood Farms chicken (warm or chilled). Spoon 1/2 to 3/4 cup of the house-made Caesar dressing over the greens and chicken (start with 1/2 cup and add more to taste).

Toss gently but thoroughly so romaine and chicken are evenly coated. Add the bacon fat brioche crouton crumbles (about 1 cup) and 3 ounces crumbled Baetje Farms goat cheese. Toss once more gently to distribute crumbles and cheese without breaking the goat cheese pieces apart too much.

Transfer to a serving platter or individual plates. Finish with freshly ground black pepper (about 1 teaspoon distributed) and an extra sprinkle of grated Parmesan if desired. Serve immediately with lemon wedges on the side.