Caesar Salad Recipe

Prep greens

Wash baby romaine thoroughly, spin or pat dry until leaves are crisp and free of excess moisture. Tear larger leaves into bite-sized pieces, leaving smaller leaves whole. Chill briefly in refrigerator while making dressing for best crispness.

Place chilled baby romaine in a large mixing bowl. Hold until ready to dress and plate.

Blend base

In a food processor or blender, combine black garlic cloves, anchovy fillets, Dijon mustard, pasteurized egg yolks, lemon juice, and Worcestershire sauce. Pulse until mixture is very smooth and black garlic is fully puréed, about 30–45 seconds.

Emulsify

With processor running on low, drizzle in neutral oil in a slow steady stream to begin forming an emulsion, then continue slowly adding the olive oil until incorporated (about 1–2 minutes total). Stop and scrape sides once or twice. The dressing should be glossy and slightly thickened.

Finish seasoning

Transfer dressing to a bowl and whisk in grated Parmesan, kosher salt, and freshly ground black pepper to taste. If dressing is too thick, whisk in 1–2 teaspoons of cold water or lemon juice to reach a pourable consistency. Taste and adjust salt/acid as needed. Chill briefly if desired.

Make Parmesan crisps

Preheat oven to 400°F (200°C) or heat a nonstick skillet over medium heat. For oven method: line a baking sheet with parchment. Spoon 1 tablespoon mounds of grated Parmesan onto the sheet, flattening slightly to 3-inch circles spaced apart. Bake 4–6 minutes until edges are golden and centers set. Remove and let cool; they will crisp as they cool. For skillet method: add a small nonstick skillet over medium-low, sprinkle 2–3 tablespoon discs of grated Parmesan and cook 1–2 minutes until edges brown, then flip briefly and transfer to paper towel to cool.

Fry capers

Heat neutral frying oil in a small saucepan to 350°F (175°C) or until a small piece of bread sizzles. Pat capers thoroughly dry with paper towel. Fry capers in a small mesh strainer or slotted spoon 30–60 seconds until they puff and become crisp. Remove with slotted spoon to a plate lined with paper towels. Immediately season with fine sea salt. Allow to cool; they will be crunchy and briny.

Toss and plate: Pour about 4–6 tablespoons of black garlic Caesar dressing over the bowl with chilled baby romaine (reserve extra dressing to taste). Gently toss with tongs until leaves are lightly coated. Taste a leaf and add more dressing if desired.

Finish: Transfer dressed romaine to serving plates or a single large bowl. Garnish with shaved Parmesan, broken Parmesan crisps (reserve a few whole for presentation), and scatter fried capers over the top for bursts of briny crunch. Offer lemon wedges alongside to squeeze over salad if desired.

Serve immediately so greens and crisps remain crisp. Leftover dressing will keep covered in the refrigerator for up to 4 days.