Sterling Caesar Recipe

Combine parsley, cilantro (if using), capers, garlic, anchovy (if using), lemon juice and 1/4 cup olive oil in a food processor. Pulse until coarsely chopped but not pureed, scraping down sides as needed.

With the processor running, drizzle remaining 1/4 cup olive oil to emulsify slightly. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Transfer to a bowl and set aside.

Preheat oven to 400°F (200°C). Slice top off garlic head to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Let cool slightly.

Squeeze roasted garlic cloves into a small bowl and mash to a paste.

In a medium bowl whisk egg yolks, Dijon mustard and lemon juice until combined. Slowly drizzle in 3/4 cup olive oil in a thin stream while whisking vigorously to form an emulsion (or use a blender/immersion blender).

Stir in roasted garlic paste, season with 1/2 tsp salt and 1/4 tsp black pepper. If aioli is too thick, thin with 1–2 tsp water or lemon juice. Refrigerate until assembly.

Preheat oven to 375°F (190°C) or use a skillet. Cut sourdough slices into 1/2–3/4-inch cubes for croutons, reserving 2 whole slices to toast for serving if desired.

Toss bread cubes with 3 tbsp olive oil, minced garlic and 1/2 tsp salt. Spread in a single layer on a baking sheet and bake 12–15 minutes, stirring once, until golden and crisp. For the reserved whole slices, brush lightly with olive oil and toast 6–8 minutes until golden on both sides.

Prepare greens

Rinse and dry romaine halves and arugula. Pat romaine dry and place halved romaine on serving plates (2 halves per plate) and scatter arugula between and around the romaine.

Arrange shaved pork evenly over the romaine and arugula.

Drizzle about 1–1.5 tbsp roasted garlic aioli over each portion of romaine and arugula (adjust to taste).

Spoon 1–2 tbsp salsa verde in small pools on the plate or lightly drizzle over the pork and greens for bright herb flavor.

Distribute gruyère shavings and a generous sprinkle (about 2 tbsp) of grated Parmesan over each salad.

Place boquerones atop the greens in 2–3 pieces per portion.

Scatter garlic croutons over the salad and tuck toasted sourdough slices alongside.

Finish with a few turns of freshly cracked black pepper over each plate and an optional extra drizzle of olive oil or a squeeze of lemon if desired.