Romaine Recipe

Preheat and prepare tomatoes

Preheat oven to 425°F (220°C). Halve the cherry tomatoes and place them on a rimmed baking sheet. Toss with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt and a pinch of black pepper. Spread into a single layer.

Roast tomatoes

Roast the tomatoes in the preheated oven for 12–15 minutes, until they blister and begin to caramelize. Remove from oven and let cool slightly.

Make focaccia croutons

Increase oven temperature to 450°F (230°C) or keep at 425°F if preferred. Cut focaccia into 1-inch cubes. Toss focaccia cubes with 2 tablespoons extra-virgin olive oil, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper on a baking sheet. Spread in a single layer and toast in the oven for 8–12 minutes, tossing once, until golden and crisp. Remove and cool.

Prepare lettuce

While tomatoes roast, trim the romaine: remove any damaged outer leaves, halve each head lengthwise (or chop into large 1–1.5 inch pieces if preferred). Rinse thoroughly and spin dry or pat dry with towels. Chill briefly if desired.

Assemble salad

In a large mixing bowl, combine the prepared romaine, roasted cherry tomatoes (include juices from the baking sheet as flavor), olives, and sliced pepperoncini. Add the focaccia croutons and about two-thirds of the grated Parmesan. Toss gently to combine.

Dress and finish

Add Caesar dressing (see dressing section) to the salad a little at a time, tossing until evenly coated and to your desired creaminess (start with 1/2 cup and add more to taste). Taste and adjust seasoning with additional salt or pepper if needed. Plate the salad, sprinkle remaining Parmesan over the top and finish with a light drizzle (about 1/2 tsp) of extra-virgin olive oil if desired.

Combine base ingredients

In a medium bowl, whisk together mayonnaise, finely chopped anchovy fillets, minced garlic, Dijon mustard, lemon juice, and Worcestershire sauce until smooth.

Finish dressing

Whisk in the grated Parmesan and black pepper. If the dressing is too thick, whisk in water 1 tablespoon at a time (up to 2 tablespoons) until you reach a pourable but creamy consistency. Taste and adjust lemon, salt (if needed; anchovies and Parmesan are salty), and pepper. Chill briefly or use immediately.