Fire-roasted Caesar Recipe

Prepare and bake croutons

Preheat oven to 375°F (190°C). In a large bowl combine bread cubes, melted butter, 1 tablespoon olive oil, 1 minced garlic clove and 1/2 tsp salt. Toss to coat evenly. Spread in a single layer on a rimmed baking sheet and bake 10–12 minutes, stirring once, until golden and crisp. Remove and cool. Reserve about 1/2 cup crushed croutons for garnish and keep remaining croutons whole or roughly broken for topping.

Make the dressing (modern safe method)

To make a safe, emulsified Caesar dressing: place 2 egg yolks, 1 tsp Dijon, minced garlic, minced anchovies, 2 tbsp lemon juice, 1 tsp white wine vinegar and 1 tsp Worcestershire sauce in a medium bowl. Whisk to combine. Slowly drizzle in the 6 tbsp extra-virgin olive oil and 2 tbsp neutral oil while whisking continuously to form a thick emulsion. Season with 1 tsp salt, 1/2 tsp black pepper and stir in 2 tbsp grated Grana Padano. Taste and adjust acidity with more lemon juice if needed. If concerned about raw yolks, use pasteurized yolks or substitute 3 tbsp mayonnaise and proceed to whisk with the oils the same way.

Char the romaine

Prepare a gas grill, cast-iron skillet or grill pan and heat to high (medium-high if using cast iron indoors). Trim the romaine hearts lengthwise into quarters, keeping root end intact so leaves hold together. Lightly brush cut sides and outer leaves with 3 tbsp olive oil and season with coarse salt and 1 tsp black pepper. Place the romaine cut-side down on the hot grill or pan. Cook 2–3 minutes without moving, until deeply charred and slightly wilted. Flip and char the other sides briefly (30–60 seconds) to warm through. Transfer to a platter.

Dress and finish

While romaine is still warm, spoon dressing over the charred hearts — about 2–3 tablespoons per quarter or enough to coat lightly but not soak. Sprinkle the reserved whole croutons over the romaine, then scatter 3/4 cup Grana Padano shavings and 1/4 cup bonito flakes across the top. Finish by crushing the reserved 1/2 cup croutons with your hands or a rolling pin and sprinkle these crushed croutons over the salad for crunch. Serve immediately with lemon wedges on the side for extra brightness.