Romaine Hearts Salad Recipe

prepare

Preheat oven to 375°F (190°C). Tear or slice the day-old bread into very thin slices or shavings about 1/8–1/4 inch thick. Place on a baking sheet in a single layer.

Toss the bread pieces with 2 tbs extra-virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper so pieces are lightly coated.

Bake for 8–12 minutes, stirring once halfway, until crisp and just golden. Watch closely to avoid burning. Remove from oven and let cool. While still warm, rub with the whole garlic clove (cut side down) to impart a subtle garlic flavor, then let cool completely. Croutons will crisp further as they cool.

combine anchovy and garlic

In a medium bowl, mash the 3 finely minced anchovy fillets with the 2 minced garlic cloves using the back of a spoon or a fork to form a paste.

Add 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 2 tbs fresh lemon juice to the anchovy-garlic paste. Whisk to combine.

Whisk in 1/2 cup mayonnaise until smooth. While whisking, drizzle in 2 tbs extra-virgin olive oil to emulsify the dressing.

Stir in 1/4 cup grated Parmesan, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed. If you prefer a thinner dressing, whisk in up to 1–2 tbs cold water to reach desired consistency.

Trim the romaine hearts: remove any wilted outer leaves, then slice each heart lengthwise in half or keep whole depending on presentation. Pat dry thoroughly with paper towels or use a salad spinner to remove excess moisture.

Place the prepared romaine in a large bowl (if halving, arrange cut sides up) and add about 3/4 cup freshly grated Parmesan reserved for the salad.

Add 1 to 1 1/2 cups of the shaved croutons (reserve extra for passing). Drizzle the classic Caesar dressing over the romaine — start with about 4 tbs (1/4 cup) and toss gently to coat evenly. Add more dressing as needed to lightly coat leaves without soaking them.

Taste and adjust: add a squeeze of lemon juice if desired and more freshly ground pepper. Transfer to a serving platter or serve in the bowl. Finish with additional shaved or grated Parmesan on top and a few extra croutons for texture.