Caesar Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top off each garlic head to expose the cloves, place on a piece of foil, drizzle with 2 tablespoons olive oil, season lightly with salt, wrap foil to enclose and roast for 30–35 minutes until cloves are soft and golden. Let cool slightly, then squeeze out roasted garlic cloves into a small bowl (should yield about 3–4 tablespoons).

Prepare anchovies

Drain the 4 anchovy fillets for the dressing from oil and finely chop them, then mash with a fork into a paste together with the squeezed roasted garlic until smooth.

Emulsify the dressing

In a medium bowl, whisk together the paste of roasted garlic and anchovy, 2 egg yolks, Dijon mustard, lemon juice, Worcestershire sauce, and red wine vinegar until combined. While whisking continuously, slowly drizzle in 3/4 cup neutral oil in a thin, steady stream to create a thick emulsion. When partially emulsified, whisk in 2 tablespoons extra-virgin olive oil for flavor. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon or salt as needed. If dressing is too thick, whisk in 1–2 teaspoons warm water to loosen.

Optional (food-safety) step

If you prefer not to use raw egg yolks, you can pasteurize yolks briefly over a bain-marie while whisking to 160°F (71°C) before proceeding, or substitute 3 tablespoons mayonnaise instead of yolks and whisk in the roasted garlic–anchovy paste.

Prepare lettuce: Trim any dry base from each baby gem head and halve or quarter lengthwise depending on size (aim for bite-size wedges). Rinse and spin dry or pat dry thoroughly so dressing adheres.

Prepare anchovy garnish: Reserve 2 anchovy fillets (from the 6 total listed in the Salad ingredients). Slice each into thin ribbons for garnish.

Toss salad: In a large mixing bowl, add the baby gem lettuce pieces and 1/2 to 3/4 cup of the roasted garlic Caesar dressing (start with less; you can add more to taste). Gently toss with tongs or hands until each piece is lightly coated.

Plate and finish: Divide dressed lettuce among 4 plates or one large platter. Scatter 2 cups croutons evenly, sprinkle 3/4 cup grated Pecorino Romano (or Parmesan) over the salad, and top with the reserved sliced anchovy ribbons. Finish with a grind of fresh black pepper to taste.

Serve: Serve immediately so croutons remain crisp. Extra dressing will keep refrigerated in an airtight container for up to 4 days.