Caesar Recipe

Prepare lettuces

Trim root ends from romaine hearts and iceberg. Halve romaine hearts lengthwise and then cut each half into 2–3 pieces so pieces are roughly bite-size. Core and thinly slice iceberg into ~1/2-inch strips. Rinse under cold water and spin or pat dry thoroughly; excess water will dilute dressing.

Cook bacon

Cook the smoked bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain and cool, then chop into 1/2-inch pieces. Reserve 1 tablespoon of rendered bacon fat and discard the rest or save for another use.

Assemble salad base

Place the marinated romaine and sliced iceberg into a large mixing bowl (see 'Marinade for Romaine' directions for marinating). Add chopped bacon and toss gently to combine just before dressing.

Finish and serve

Toss the dressed salad (see 'Buttermilk Blue Cheese Dressing' directions) with most of the pecorino-romano, sprinkle remaining cheese on top, add garlic croutons, and finish with a light grinding of black pepper. Serve immediately.

Whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, Dijon mustard, Worcestershire, minced garlic, and 1/4 tsp salt in a small bowl until emulsified. Place the cleaned romaine pieces in a shallow dish, pour the marinade over them, and toss to coat evenly. Let sit at room temperature for 10–15 minutes to slightly soften and flavor the leaves. Do not over-marinate; this is a light flavoring step.

Preheat oven to 375°F (190°C). In a large bowl, toss bread cubes with melted butter, 1 tablespoon olive oil, minced garlic, and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–14 minutes, stirring once halfway, until golden and crisp. Cool on a rack; croutons will crisp further as they cool.

In a medium bowl, whisk together mayonnaise, buttermilk, sour cream, lemon juice, Worcestershire, minced garlic, 1/4 tsp salt and 1/4 tsp pepper until smooth. Fold in 1/2 cup of the crumbled blue cheese, leaving some larger pieces for texture. Taste and adjust seasoning—if too thick, add a tablespoon more buttermilk. Chill for at least 15 minutes to allow flavors to meld.