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Ingredients
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Salad
Buttercrumb (crouton-style topping)
Caesar Dressing
Method
Salad
- 1
Prepare romaine
Trim root end of romaine hearts, separate leaves, rinse thoroughly under cold water to remove grit. Spin or pat dry completely. Chop or tear leaves into bite-size pieces and place in a large salad bowl; chill in refrigerator while preparing other components.
- 2
Assemble salad
Just before serving, add roughly 1/2 cup grated Parmesan to the romaine. Reserve remaining Parmesan for garnish. Hold until dressing and buttercrumb are ready.
Buttercrumb (crouton-style topping)
- 3
Mince garlic
Finely mince 1 garlic clove for the buttercrumb.
- 4
Toast buttercrumb
In a medium skillet over medium heat, melt 3 tbs unsalted butter with 1 tsp olive oil. Add the minced garlic and cook 20–30 seconds until fragrant but not brown. Add 1 cup panko breadcrumbs and stir to coat. Cook, stirring frequently, 4–6 minutes until golden and crisp. Stir in 1 tsp lemon zest, 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and transfer to a plate to cool slightly. These warm buttercrumbs will be sprinkled over the salad for crunch.
Caesar Dressing
- 5
Prepare anchovies and garlic
Finely mince 1 garlic clove and chop 2 anchovy fillets. Use the flat of a knife to mash them together into a paste, or use a small bowl and fork.
- 6
Emulsify dressing
In a medium bowl, combine the anchovy-garlic paste with 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbs fresh lemon juice, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce. Whisk until smooth. While whisking, slowly drizzle in 2 tbs olive oil to create a glossy emulsion. Stir in 2 tbs grated Parmesan, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning or lemon to preference.
- 7
Chill briefly
Cover and refrigerate the dressing for 10 minutes if time allows to let flavors meld; whisk again before using.
Finish & Serve
- 8
Remove chilled romaine from refrigerator. Add 3–4 tbs of the prepared dressing to the bowl and toss gently to coat leaves evenly. Add additional dressing as desired, being careful not to overdress (you can start with less and serve extra on the side).
- 9
Sprinkle the warm buttercrumbs over the dressed salad so they retain some crunch. Garnish with the remaining grated Parmesan and a light grinding of black pepper.
- 10
Serve immediately on chilled plates. Leftover dressing can be refrigerated up to 3 days; buttercrumbs are best used same day.