Classic Caesar Recipe

Prepare and toast

Preheat oven to 375°F (190°C). Arrange the 6 bread slices on a baking sheet in a single layer.

In a small bowl, whisk together melted butter, 1 tsp olive oil, chopped parsley, dried oregano, garlic powder, 1/4 tsp salt and 1/8 tsp black pepper until combined.

Brush both sides of each bread slice lightly with the herb butter mixture. For extra crispness, cut each slice into two diagonal triangles (toast points).

Bake in preheated oven 8–10 minutes, flipping once halfway, until golden and crisp. Remove and let cool on a rack.

In a medium bowl, combine 1/2 cup mayonnaise and 2 tbsp Greek yogurt. Whisk until smooth.

Add 2 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tsp anchovy paste, 1/2 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Whisk thoroughly until emulsified and slightly thickened.

Taste and adjust seasoning: add more lemon for brightness, more anchovy paste for umami, or a pinch of sugar if too sharp. Chill in refrigerator for at least 10 minutes to let flavors meld (optional).

Place 6 cups chopped romaine in a large mixing bowl. Add 1 cup halved cherry tomatoes.

Add about 4–5 tablespoons of the prepared Caesar dressing to the bowl (reserve extra dressing for serving). Toss gently to coat the lettuce evenly. Add more dressing if you prefer a wetter salad.

Transfer dressed salad to individual plates or a serving bowl. Sprinkle 3 tablespoons finely grated Pecorino Romano evenly over the top.

Arrange the toasted herb toast points around or on top of the salad. Finish with a light grind of black pepper and serve immediately.