Caesar Recipe

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.

Toss the drained, rinsed, and thoroughly patted-dry chickpeas with 1 tablespoon olive oil, 1 tsp sumac, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Spread chickpeas in a single layer on the prepared baking sheet. Roast for 25–30 minutes, shaking the pan or stirring every 8–10 minutes, until crisp and golden-brown. If they pop, that's normal. Remove from oven and allow to cool; they will crisp further as they cool.

While chickpeas roast, heat oven to 350°F (175°C) if not already warm from chickpeas (or after chickpeas finish, you can broil briefly). Toss 2 cups 1/2-inch milk bread cubes with 2 tablespoons melted butter, minced garlic, and 1/4 tsp fine sea salt until evenly coated.

Spread bread cubes on a small baking sheet in a single layer. Bake for 10–12 minutes, turning once halfway, until golden and crisp. For extra crispness, broil 30–60 seconds watching carefully. Remove and cool. Keep warm or store at room temperature until plating.

In a medium bowl, smash the garlic clove with the flat of a knife and finely mince (or use a microplane). Add the chopped anchovy fillets and mash into a paste with the back of a spoon or the knife.

Whisk together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, the anchovy-garlic paste, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon Worcestershire sauce until smooth.

Slowly whisk in 3 tablespoons extra-virgin olive oil to emulsify. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or anchovy for desired tang/saltiness. If you prefer a thinner dressing, whisk in 1–2 teaspoons warm water.

Bring the salad components together: place 3 cups torn or chopped romaine and 2 cups shaved Brussels sprouts in a large bowl. Toss gently to combine.

Add about 3/4 of the dressing to the greens and toss until coated. Add more dressing to taste — the goal is even coating without sogginess.

Fold in half of the roasted sumac chickpeas (reserve the rest for garnish) and most of the milk bread croutons, reserving some for texture on top.

Divide the salad among plates or a large serving bowl. Scatter remaining crispy chickpeas and croutons on top for crunch.

Finish by shaving 1/2 cup Pecorino Romano over each portion and grating a little lemon zest (optional) for brightness. Serve immediately.