Mandola's Caesar Salad Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

In a large bowl, combine olive oil, melted butter, Cajun seasoning, garlic powder, and salt. Whisk until combined.

Add the bread cubes to the bowl and toss thoroughly to coat each cube evenly with the seasoned oil mixture.

Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool on the sheet (they will crisp further).

In a medium bowl, whisk together mayonnaise, Greek yogurt, anchovy paste, minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar until smooth.

Season the dressing with salt and freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, more anchovy paste for savory depth, or a drizzle of olive oil (up to 2 tbs) to loosen and add silkiness if desired.

Cover and refrigerate the dressing for at least 15 minutes to allow flavors to meld. Stir again before using.

Wash and dry the Romaine thoroughly. Chop or roughly slice into bite-sized pieces and place into a large chilled mixing bowl.

Add 2 tablespoons of the grated Parmesan to the lettuce and toss briefly to distribute.

Add 3/4 of the cooled Cajun croutons to the bowl (reserve the rest for garnish). Add about half of the dressing and toss gently to coat the leaves evenly. Add more dressing as needed to achieve a creamy coating but avoid overdressing; you may not need all the dressing.

Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Transfer to a serving bowl or plates.

Top the salad with the remaining croutons and the remaining tablespoon of freshly grated Parmesan. Serve immediately with lemon wedges on the side.