Target: 6 × 4 inches · landscape

Toasted Black Pepper Caesar Salad

32 min · 4 side servings

Ingredients

□ 3 cups torn day-old sourdough bread

□ 3 tbsp extra-virgin olive oil, divided

□ 3/4 tsp kosher salt, divided

□ 1 tsp freshly ground black pepper, divided

□ 2 garlic cloves, finely grated, divided

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□ 1 tbsp Dijon mustard

□ 1 lemon for zest and juice

□ 1/3 cup mayonnaise

□ 3 romaine hearts, washed, dried very well, and torn

□ 2 oz Parmesan, grated or shaved

1. Heat oven to 400 F. Toast 3/4 tsp pepper in a dry skillet until fragrant; reserve.

2. Toss bread with oil, salt, pepper, and garlic. Bake 10–12 minutes, turning once, until deeply crisp.

3. Whisk anchovy-garlic paste, Dijon, lemon, mayo, oil, salt, pepper, Parmesan, and zest into creamy dressing.

4. Toss dry romaine with dressing; add Parmesan and croutons. Finish with pepper and serve immediately.

Cook’s note: Use anchovy paste for the same savory flavor without handling whole anchovies.