In a medium bowl, whisk together 3/4 cup extra-virgin olive oil, 1/2 cup mayonnaise, and 1/4 cup plain Greek yogurt until smooth and slightly emulsified.

Add 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 minced garlic cloves, and 1 teaspoon anchovy paste. Whisk until fully incorporated.

Stir in 1/2 cup grated Pecorino Romano (or Parmesan). Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to preference. If dressing is too thick, whisk in 1 to 2 tablespoons water or additional lemon juice to reach desired consistency.

Sundried Tomato + Artichoke Gremolata

Prepare the sundried tomato-artichoke gremolata

Roughly chop 1/2 cup oil-packed sundried tomatoes and 3/4 cup drained marinated artichoke hearts into small, bite-sized pieces. Place them in a medium bowl.

Add 1/2 cup packed flat-leaf parsley and 1/4 cup fresh basil (if using). Finely chop or pulse briefly in a food processor (3–4 quick pulses) so herbs, tomatoes, and artichokes are combined but still have texture. Do not puree.

Stir in 1 tablespoon capers (rinsed), 1 teaspoon lemon zest, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Mix thoroughly and taste; adjust salt or lemon if needed.

Let the gremolata sit 10–15 minutes at room temperature to allow flavors to meld. Reserve about 2 tablespoons of gremolata to finish the salad if you want a pronounced garnish.

Salad / Assembly

Assemble the Sappho Caesar

Place 6 cups chopped Romaine hearts in a large chilled bowl. Add 1 cup toasted sourdough or ciabatta croutons and 1/2 cup grated or shaved Parmesan.

Add about 3/4 of the prepared sundried tomato-artichoke gremolata to the bowl (reserve the remainder for garnish). Drizzle 3/4 to 1 cup of the Caesar-style dressing over the greens (start with less; you can add more to taste).

Toss gently but thoroughly with tongs or salad hands until leaves are evenly coated and croutons and cheese are distributed. Taste and add more dressing or gremolata if desired.

Plate the salad and finish with reserved gremolata spooned on top, extra Parmesan shards, freshly cracked black pepper, and a light sprinkle of flaky sea salt to taste.

Serve immediately. Leftover dressing can be refrigerated up to 5 days; gremolata will keep up to 3 days refrigerated in an airtight container.