Misticanza Romana Recipe

Prepare greens

Wash romaine and mixed artisanal greens thoroughly. Spin or pat dry. Chop romaine into 1-inch pieces and combine with mixed greens in a large salad bowl. Chill in refrigerator until ready to assemble.

Just before serving, toss greens gently to aerate and make room for breadcrumbs, cheese, and drizzle.

Make crumbs

Preheat oven to 375°F (190°C). Toss the cubed day-old bread with 2 tbs olive oil, minced garlic, lemon zest, chopped parsley, chopped thyme leaves, kosher salt, and black pepper in a bowl until evenly coated.

Spread the coated bread cubes in a single layer on a baking sheet. Bake 8–12 minutes, tossing once halfway through, until golden and crisp. Remove from oven and immediately break into small irregular crumbs with a spatula. Let cool to room temperature.

Emulsify dressing

Whisk together mayonnaise, Greek yogurt, anchovy paste, lemon juice, Dijon mustard, grated garlic, Worcestershire sauce, and black pepper in a small bowl. Add cold water 1 tablespoon at a time and whisk until the drizzle reaches a pourable but still creamy consistency (about 1 tbs). Taste and adjust salt or lemon as needed.

Remove chilled greens from refrigerator. Sprinkle the lemon-herb breadcrumbs over the greens, reserving a small pinch for garnish.

Drizzle the Caesar dressing lightly over the salad (start with about half the dressing and add more to taste); toss gently to coat the leaves evenly but avoid wilting them.

Top with shaved Parmigiano Reggiano, distribute the remaining breadcrumbs, and finish with a crack of black pepper. Serve immediately with lemon wedges on the side for brightening.