Signature

Charred romaine Caesar, sourdough croutons

Romaine kissed by the grill, real anchovy dressing, and croutons fried in olive oil until golden. The Caesar you thought you knew — transformed by 90 seconds of char.

Charred romaine Caesar, sourdough croutons
20 minTotal time
2Servings
380Kcal / serving
22gProtein

Ingredients

  • 2 romaine hearts, halved lengthwise
  • 4 anchovy fillets
  • 1 egg yolk
  • 1 garlic clove
  • 2 tbsp lemon juice
  • 1/3 cup olive oil + more for croutons
  • 2 thick slices sourdough, torn
  • 1/2 cup shaved parmesan
  • Black pepper, flaky salt

Method

  1. Make the dressing

    Pound garlic and anchovies to a paste. Whisk in egg yolk and lemon juice, then stream in olive oil until creamy. Season with black pepper — it likely needs no salt.

  2. Fry the croutons

    Tear sourdough into rough chunks. Fry in a generous pool of olive oil over medium heat, tossing, until deeply golden on all sides, about 5 minutes. Salt immediately.

  3. Char the romaine

    Heat a grill pan until smoking. Brush cut sides of romaine with oil and press down 60–90 seconds — you want black grill marks while the core stays crisp and cold.

  4. Assemble hot and cold

    Arrange charred romaine cut-side up. Spoon dressing generously into the leaves' crevices.

  5. Finish

    Scatter croutons and shaved parmesan. A final crack of pepper, a pinch of flaky salt, serve immediately.

The MakeSalads secretDon't char both sides. One blackened face, one raw face — the contrast between smoke and crunch is the entire point of this salad.