Caesar Recipe

Prepare and toast

Preheat oven to 375°F (190°C). Spread bread cubes in a single layer on a baking sheet.

In a small bowl, whisk together 3 tbs olive oil, sesame seeds, garlic powder, and 1/2 tsp salt until combined.

Drizzle the oil-sesame mixture over the bread cubes and toss with your hands or a spatula until evenly coated. Arrange cubes again in a single layer.

Bake for 10–14 minutes, stirring once halfway through, until golden and crisp. Remove from oven and cool on the baking sheet. Croutons will crisp further as they cool.

In a medium bowl, combine 1/2 cup mayonnaise, 2 tbs Greek yogurt, 2 tbs lemon juice, 1 tsp Dijon, 1 tsp Worcestershire, and 3 tsp minced anchovies or anchovy paste.

Add the grated garlic and 2 tbs olive oil. Whisk vigorously until emulsified and smooth.

Season with 1/4 tsp freshly ground black pepper. If the dressing is too thick, whisk in up to 2 tbs cold water, 1 tbs at a time, until you reach desired pouring consistency. Taste and adjust lemon, salt (if needed), or anchovy to preference.

Wash and dry the baby romaine hearts thoroughly. Tear or chop into bite-sized pieces and place in a large chilled mixing bowl.

Add half of the grated pecorino romano to the bowl (reserve the rest for finishing). Add the minced anchovy fillets (6 pieces) if you want visible anchovy pieces in the salad in addition to the dressing; otherwise omit and rely on the anchovy in the dressing.

Pour about 3/4 of the dressing over the greens (start with less — you can add more). Using tongs, toss the romaine gently but thoroughly so leaves are evenly coated. Add more dressing to taste.

Add the toasted sesame croutons and toss briefly to combine so croutons distribute through the salad.

Transfer salad to a serving bowl or divide among plates. Sprinkle remaining pecorino romano over the top and finish with a few grinds of black pepper. Serve immediately.