Caesar Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

On the prepared sheet, spoon or sprinkle the grated Parmesan into 3–4 small mounds about 2–3 inches in diameter, leaving space between each. Lightly flatten each mound into a thin circle with the back of the spoon. Sprinkle a little ground black pepper over each mound.

Bake for 5–7 minutes, or until the edges are golden and the centers are set. Watch closely to avoid burning.

Remove from oven and let the crisps cool on the baking sheet for 2 minutes to set, then transfer carefully to a wire rack to cool completely. They will crisp as they cool.

In a medium bowl, combine the mayonnaise, Greek yogurt, lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce, and minced garlic. Whisk until smooth.

While whisking continuously, drizzle in the extra-virgin olive oil to emulsify the dressing. Continue whisking until the dressing is glossy and combined.

Stir in the freshly grated Parmesan, then season with salt and freshly ground black pepper to taste. Taste and adjust: add more lemon for brightness, more anchovy paste for umami, or a pinch of sugar if it needs balancing.

If the dressing is too thick, whisk in 1–2 teaspoons of warm water or additional lemon juice to reach desired consistency.

Wash and thoroughly dry the romaine lettuce. Chop into bite-size pieces and place into a large mixing bowl.

Add the croutons to the lettuce.

Add about 3–4 tablespoons of the Caesar dressing to the bowl (start with less; you can always add more). Toss the lettuce and croutons gently but thoroughly until evenly coated.

Taste and add more dressing, salt, or pepper if desired.

Transfer the dressed romaine to a serving plate or bowl. Garnish with shaved Parmesan and carefully place one or two Parmesan crisps on top or alongside for presentation.