Black Garlic Caesar V Recipe

Rinse romaine hearts under cold water, shake off excess, and pat dry with a clean towel or use a salad spinner. Trim core if needed and cut each heart lengthwise into quarters or into 1–1.5-inch pieces for a crunchy bite.

If using store-bought croutons, place them in a bowl. If making quick homemade croutons: preheat oven to 375°F (190°C). Cube 2 cups day-old bread to 1/2-inch pieces, toss with 1 tbsp olive oil and a pinch of salt, spread on a sheet pan and bake 8–10 minutes until golden and crisp. Cool before using.

Place the cut romaine in a large mixing bowl. Hold off on adding croutons and cheese until dressing is ready to prevent sogginess.

Prepare black garlic

Peel 6 black garlic cloves and roughly mash them with the side of a knife or a fork until pasty. Black garlic is soft and sweet; mashing helps incorporate it smoothly into the dressing.

Blend base

In a food processor or a tall jar for an immersion blender, combine the mashed black garlic, pasteurized egg yolk, Dijon mustard, anchovy fillets, lemon juice, Worcestershire sauce, grated Parmesan, and kosher salt. Pulse or blend briefly until the mixture is uniformly smooth.

Emulsify

With the processor running (or while blending with an immersion blender), slowly drizzle in the extra-virgin olive oil in a thin, steady stream to create an emulsion. If using a jar, you can alternately drizzle oil while whisking vigorously. Add the neutral oil toward the end to slightly lighten the texture. If the dressing is too thick, add water 1 teaspoon at a time (up to 2 tsp) to reach a pourable, creamy consistency.

Finish and season

Taste and adjust seasoning: add additional lemon juice for brightness, salt if needed, and black pepper. The dressing should be savory, slightly sweet from the black garlic, with umami from anchovies and Parmesan. Chill for 10–15 minutes if you prefer it cold; otherwise use immediately.

Pour about half the dressing over the romaine in the large bowl and toss gently but thoroughly so leaves are evenly coated. Add more dressing as needed, 1–2 tbsp at a time, until leaves have a light, even coating—avoid overdressing. Reserve a small spoonful of dressing for plating if desired.

Add croutons and toss once gently to combine so they stay crisp. Sprinkle the 3/4 cup shaved Parmigiano-Reggiano over the salad and toss lightly to distribute some shavings throughout while leaving larger shavings for visual appeal.

Divide the salad among 4 plates or bowls. Top each portion with extra Parmigiano shavings and a light crack of black pepper. Serve immediately with lemon wedges on the side for guests who want extra brightness.