Skillet-Charred Caesar with Garlic Sourdough Croutons

⏱ 30 min · Serves 4

A Caesar with backbone: wedges of romaine kissed in a hot pan until smoky at the edges, then draped in a punchy anchovy-garlic dressing and showered with crisp sourdough croutons and shaved Parmesan. Ten minutes of char turns a familiar salad into something worth serving as a main.

Per serving: 475 kcal · 12.0g protein · 21.0g carbs · 39.0g fat

Ingredients

• 2 large romaine hearts, halved lengthwise
• 3 thick slices sourdough (about 150g), torn into bite-sized chunks
• 3 tbsp olive oil, plus 1 tbsp for charring
• 1 garlic clove, halved, plus 1 clove finely grated
• 6 anchovy fillets in oil, drained
• 1 egg yolk
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice (about 1 lemon)
• 80ml mild olive oil or sunflower oil
• 50g Parmesan, finely grated, plus extra shaved to serve
• 1 tsp Worcestershire sauce
• Freshly ground black pepper
• Sea salt

Method

1. Heat oven to 200C/180C fan. Toss the torn sourdough with 3 tbsp olive oil and a pinch of salt, spread on a tray and bake 12-14 minutes until golden and crunchy. While still hot, rub the tray with the cut garlic clove halves and toss the croutons through it.
2. Make the dressing: mash the anchovies and grated garlic to a rough paste with a knife or pestle. Whisk in the egg yolk, Dijon, lemon juice and Worcestershire sauce.
3. Drizzle in the 80ml oil very slowly, whisking constantly, until thick and glossy. Stir in the grated Parmesan and plenty of black pepper. Loosen with 1-2 tsp cold water if it's thicker than double cream. Taste and add salt only if needed.
4. Pat the romaine halves dry. Heat a large dry frying pan or griddle over high heat, add 1 tbsp oil, then lay the wedges cut-side down. Char undisturbed for 1-2 minutes until blackened in patches but still crisp inside. Remove immediately.
5. Arrange the charred wedges on plates, spoon the dressing generously into the leaves, scatter over the garlic croutons and finish with shaved Parmesan and a final grind of pepper. Serve straight away while the lettuce is still warm at the base and cool at the tips.