Lemony Caesar Salad

This Caesar takes the classic apart and rebuilds it. Instead of croutons tossed into the lettuce, you get a full slice of whole wheat toast spread with a punchy homemade anchovy paste and scattered with toasted walnuts. The dressed romaine sits on top, and shaved Parmesan finishes each plate.

The anchovy spread is where the umami lives. Twelve fillets mashed with Dijon mustard, garlic, room-temperature butter, extra-virgin olive oil, and black pepper form a rich, salty paste that soaks into the warm toast. It’s more direct and bold than stirring a few anchovies into a dressing where they disappear.

The dressing itself leans heavily on lemon: fresh juice, grated zest, and white wine vinegar whisked with two cloves of garlic and a slow stream of olive oil. It’s brighter and more acidic than a traditional creamy Caesar, which is why it works with the intensely savory toast underneath.

Pro Tips

• Toast the walnuts in olive oil, not dry. The oil helps them brown evenly and adds flavor.
• Shave the Parmesan with a vegetable peeler from a whole piece. Pre-grated Parmesan doesn’t have the same texture or drama on the plate.
• Whisk the olive oil into the dressing slowly. Dumping it in all at once breaks the emulsion and the dressing separates.
• Assemble right before serving. The toast goes soggy fast once the dressed lettuce sits on it.

Variations

• Use sourdough bread instead of whole wheat for a tangier, crunchier base.
• Add grilled chicken breast on top of the lettuce for a main-course Caesar.
• Swap walnuts for pine nuts for a milder, creamier nut flavor on the toast.