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CAESAR recipe served on a plate, by Pekin the Chef

Jul 28 2026

Restaurants›The Bourbon Bar at 501 Prime›Caesar Recipe

Caesar Recipe

Inspired by The Bourbon Bar at 501 Prime

Time30m

Serves4

Parmigiano Reggiano, Black Garlic Puree, Breadcrumbs

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Ingredients

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Dressing

3 tbs Mayonnaise (preferably high-quality or homemade)

2 tbs Greek yogurt (or sour cream)

1 tbs Black garlic puree

1 1/2 tbs Fresh lemon juice

1/2 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

2 each Anchovy fillets, finely minced (or 1/2 tsp anchovy paste)

1/2 tsp Garlic, finely grated (regular, for background)

3 tbs Extra-virgin olive oil

2 tbs Parmigiano Reggiano, finely grated (for dressing)

1/4 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Croutons / Breadcrumbs

3 cups Day-old baguette or sourdough bread, cut into 1/2" cubes

2 tbs Unsalted butter

1 tbs olive oil

1 each Garlic clove, whole (to rub)

1/2 cups Fine breadcrumbs (optional, for extra crunch)

1/4 tsp Celtic sea salt

Salad

3 cups Romaine lettuce hearts, washed, dried and torn/chopped into bite-size pieces

1/2 cups Parmigiano Reggiano, shaved (for finishing)

2 each Fresh lemon wedges (optional, for serving)

Method

Dressing

Prepare anchovy and black garlic base

In a small bowl, mash the minced anchovy fillets with the black garlic puree and the grated fresh garlic using the back of a spoon until you achieve a smooth paste.

Emulsify dressing

Add mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce and lemon juice to the anchovy–black garlic paste. Whisk until combined and smooth.

Finish dressing

Slowly whisk in the olive oil to emulsify. Stir in 2 tablespoons finely grated Parmigiano Reggiano. Season with salt and freshly ground black pepper to taste. Adjust acidity with additional lemon juice if needed. The dressing should be thick but pourable. Taste and set aside.

Croutons / Breadcrumbs

Toast bread cubes

Preheat oven to 375°F (190°C). Toss the bread cubes with melted butter, 1 tablespoon olive oil and 1/4 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet.

Bake

Bake the cubes 10–12 minutes, tossing once halfway, until golden and crisp. If using fine breadcrumbs for extra crunch: after cubes are golden, sprinkle breadcrumbs over the cubes and return to oven 2–3 minutes to toast the crumbs.

Garlic rub (optional)

Remove the croutons from oven and while still warm rub each piece lightly with the cut side of the whole garlic clove for a subtle fresh garlic aroma. Allow to cool completely.

Salad assembly

Place the washed and thoroughly dried romaine lettuce in a large salad bowl.

Add about two-thirds of the dressing to the lettuce (reserve some for guests who want more). Using salad tongs or clean hands, toss gently but thoroughly to coat leaves evenly. Add more dressing if necessary, 1 tablespoon at a time, until leaves are lightly and evenly coated.

Toss in the toasted croutons and about three tablespoons of the shaved Parmigiano Reggiano. Reserve the remaining cheese for finishing.

Taste and adjust seasoning — add a pinch of salt or a grind of black pepper if needed. Transfer to a serving platter or individual plates.

Finish and serve: Scatter remaining Parmigiano Reggiano shavings over the top and drizzle a little extra-virgin olive oil if desired. Serve immediately with lemon wedges on the side.