Zesty Caesar Recipe

Preheat and prepare bread

Preheat oven to 375°F (190°C). Cut rye bread into approximately 1/2-inch cubes so you have about 3 cups.

Toss cubes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon kosher salt until evenly coated.

Spread bread cubes in a single layer on a baking sheet lined with parchment. Bake for 10–12 minutes, tossing once halfway through, until golden and crisp. Remove and cool completely; they will continue to firm as they cool.

Infuse the capers

Place 2 tablespoons drained capers in a small heatproof bowl or jar. Warm 2 tablespoons olive oil in a small saucepan over low heat for 1 minute (do not let it smoke). Pour warm oil over the capers and let steep for 10 minutes to mellow the brine and infuse flavor.

Assemble dressing

In a medium bowl or small food processor, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 minced anchovy fillets, 1 clove minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 2 tablespoons grated Parmesan, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.

Add the capers and their infused oil to the bowl (including the softened capers). Whisk (or pulse in food processor) until smooth and creamy. Taste and adjust seasoning — add more lemon for brightness, salt if needed, or a little water (1–2 tsp) to thin to desired consistency.

Chill the dressing in the fridge for at least 10 minutes to let flavors marry. Dressing can be made up to 24 hours ahead; bring back to room temperature and whisk before using.

Wash and dry the romaine thoroughly. Chop or tear into bite-sized pieces (about 6–8 cups loosely packed leaves from 1 head). Place in a large mixing bowl.

Add 3/4 of the cooled rye croutons to the bowl with the lettuce and pour about 3/4 of the dressing (reserve some for serving). Toss gently but thoroughly so leaves are evenly coated. Start with less dressing and add more if needed to your taste.

Sprinkle 1/4 cup grated Parmesan over the tossed salad and toss once gently to distribute.

Transfer salad to a serving bowl or divide among plates. Top with the remaining croutons and additional Parmesan (to taste, up to remaining 1/4 cup). Grind fresh black pepper over the top and serve immediately with extra dressing on the side.