Fork & Knife Caesar Recipe

Prepare and toast croutons

Preheat oven to 375°F (190°C). Toss the cubed sourdough bread with 3 tbs olive oil, minced garlic, and 1 tsp fine sea salt in a large bowl until evenly coated. Spread bread cubes in a single layer on a baking sheet. Toast in the oven for 10–14 minutes, stirring once halfway, until golden and crisp. Remove from oven and let cool on the sheet; they will crisp further as they cool.

Make classic Caesar dressing

In a medium bowl or small food processor, combine 1 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, the minced smashed garlic clove, 4 drained anchovy fillets, and 1 tbs freshly grated Parmigiano-Reggiano. Pulse or whisk until fairly smooth. Add 2 tbs fresh lemon juice and 2 tbs extra-virgin olive oil and whisk until emulsified. Season with 1 tsp black pepper and taste; adjust with up to 1/2 tsp salt if needed (anchovies and cheese add salt). If the dressing is too thick, thin with 1–2 tbs cold water until desired consistency.

Dress the boquerones

Pat the white anchovy fillets dry lightly with paper towel. Arrange them in a small bowl and drizzle with 2 tbs extra-virgin olive oil, add 1 tsp fresh lemon zest and 1 tsp cracked black pepper. Gently toss to coat and let sit at room temperature for at least 10 minutes so flavors marry. These are served whole on top of the plated salad.

Wash and prep lettuce

Discard any wilted outer leaves from 2 heads of romaine. Separate leaves, rinse thoroughly in cold water, and spin dry or pat dry with towels until leaves are crisp and mostly dry. Tear larger leaves into bite-size pieces; keep smaller hearts whole if desired.

Toss salad

Place the dried romaine in a large bowl. Add about 3/4 of the prepared dressing and toss gently to coat the leaves evenly (reserve some dressing for guests who prefer extra). Add the cooled sourdough croutons and toss once more to combine.

Plate and finish

Divide the dressed lettuce among 4 plates (or a large serving bowl). Scatter the reserved cup of Parmigiano-Reggiano shavings over the salads. Arrange 2 marinated white anchovy fillets on each portion. Finish with a squeeze of fresh lemon if desired and a light grind of black pepper. Serve immediately with extra dressing and lemon wedges on the side.