Keg Caesar Recipe

Wash romaine hearts thoroughly, dry well in a salad spinner or with paper towels. Trim root ends and separate leaves or halve the hearts lengthwise for a composed presentation.

If using cherry tomatoes, halve them and pat dry.

Arrange romaine (whole leaves or halved hearts) on a large serving platter or individual plates. Reserve space for dressing and toasted panko.

Blend anchovies and garlic

Place anchovy fillets and peeled garlic cloves in a mortar and pestle or on a cutting board. Mash to a coarse paste. Alternatively, mince finely with a chef's knife.

In a medium bowl, combine the mashed anchovy-garlic paste, mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and fresh lemon juice. Whisk until smooth.

Stir in the finely grated Grana Padano. While whisking constantly, drizzle in the extra-virgin olive oil to emulsify the dressing and create a creamy texture.

Season the dressing with kosher salt and freshly ground black pepper to taste. Taste and adjust acidity with more lemon juice if needed. Chill for 10–15 minutes to let flavors meld.

If a thinner dressing is preferred, whisk in 1–2 tablespoons of water or more lemon juice until desired consistency is reached.

Melt the unsalted butter in a medium skillet over medium heat. Add the olive oil to raise the smoke point.

Add the panko breadcrumbs to the skillet and spread into an even layer. Cook, stirring frequently, until the panko is golden brown and crisp, about 4–6 minutes. Watch closely to avoid burning.

Season the toasted panko with garlic powder, salt, and the finely grated Grana Padano; stir to combine. Transfer to a bowl to cool — it will crisp further as it cools.

Right before serving, toss or dress the romaine: either drizzle the creamy Caesar dressing over the leaves and gently toss to coat, or serve the dressing on the side for guests to add themselves.

Sprinkle the toasted panko evenly over the dressed romaine to add crunch. Scatter the shaved Grana Padano over the top and add halved cherry tomatoes and lemon wedges on the side.

Serve immediately so the panko stays crisp. Offer extra dressing and grated Grana Padano at the table.