Keg Caesar Recipe

Prepare Romaine

Trim the root end of romaine hearts, halve lengthwise if large, then thinly slice crosswise into 1" ribbons or tear into bite-sized pieces. Place in a large chilled bowl and set aside while you finish the dressing and panko.

Finish and Toss

When dressing and panko are ready, add 2 tablespoons of the dressing to the romaine and gently toss to coat. Add more dressing to taste (about 1–2 more tablespoons). Sprinkle 2 tablespoons of grated grana padano over the tossed greens and gently toss once to distribute.

Plate

Divide the dressed romaine among 4 plates or serve family-style in the large bowl. Top each portion with a generous spoonful (about 2 tablespoons) of toasted panko, an extra sprinkle of grana padano (about 1/2 tablespoon each), and a lemon wedge on the side.

In a medium bowl, combine mayonnaise, Greek yogurt, minced anchovies, and minced garlic. Whisk until smooth.

Add lemon juice, Dijon mustard, Worcestershire sauce, olive oil, and 2 tablespoons grated grana padano. Whisk until emulsified and creamy. Taste and season with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusting lemon or salt to preference.

If the dressing is too thick, whisk in 1–2 teaspoons of cold water to reach a pourable, creamy consistency. Refrigerate if not using right away; the flavor improves after 30 minutes as the anchovy and garlic meld.

Heat a small skillet over medium heat. Add 1 tablespoon unsalted butter and 1/2 tablespoon olive oil. When butter is melted and foaming, add 1 cup panko breadcrumbs.

Toast, stirring frequently, until breadcrumbs are evenly golden brown, about 4–6 minutes. Stir in 1/4 teaspoon garlic powder and a pinch (about 1/8 teaspoon) salt in the last 30 seconds to flavor. Remove from heat and transfer to a plate to stop cooking so they remain crisp.