Roberta’s Roasted Garlic Caesar Salad: A Modern Classic
A vibrant, unforgettable Caesar salad with roasted garlic, candied walnuts, and pecorino romano elevates the classic to new heights.
Roberta’s Roasted Garlic Caesar Salad
A Caesar salad can evoke nostalgia—a staple alongside steak, a comfort on brunch menus, or a vessel for leftover bread cubes reborn as croutons. Yet, every so often, a reinterpretation stands out, inspiring cravings for days. Roberta’s Roasted Garlic Caesar Salad is that salad. The New York pizzeria’s version, made famous first in Brooklyn and now also in Manhattan, rewrites the script, trading some traditions for innovation, but keeping the heart of Caesar’s appeal: bold dressing, crunchy additions, and cheese.
An Updated Classic
This isn’t your weeknight throw-together. Instead, it’s an updated classic: each detail is elevated.
- Roasted garlic replaces raw, infusing the dressing with creamy sweetness.
- Spicy candied walnuts stand in for croutons, bringing crunch, depth, and a hint of heat.
- Pecorino romano instead of parmesan—a saltier, funkier cheese that stands out.
- A splash each of white wine vinegar and sherry vinegar adds subtle complexity not found in the usual lemon-only version.
These tweaks make a Caesar that is assertive, multidimensional, and—thanks to the creamy roasted garlic dressing—utterly addictive. It’s generous as a main lunch, impressive for dinner parties, and perhaps the perfect holiday table salad to offset rich casseroles and gratins.
Why Choose Roberta’s Caesar?
Many feel loyal to their Caesar standards: raw yolks, parmesan, maybe even a fear of fishy anchovies. Roberta’s happily ignores norms for what tastes best.
- Roasted garlic balances sharp anchovy and assertive pecorino, giving mellow depth.
- Walnuts (or even another nut—hazelnut, pecan) offer a gluten-free crunch upgrade over traditional croutons.
- The vinegars give a backbone to the dressing that brightens without overpowering.
- This recipe makes a plentiful amount of dressing, ideal for repeated enjoyment all week.
If romaine is in short supply or advisories recommend avoidance, try this with red or green leaf lettuce, butter or Bibb, or even chicories like endive—each soaks up the dressing beautifully.
Salad Ingredients
- 2 hearts of romaine lettuce (or a combination of crisp leaves)
- 1/3 cup roasted garlic dressing (see below)
- 2 ounces pecorino romano cheese (thinly shaved or coarsely grated)
- 1 handful spicy candied walnuts (see below)
- Extra freshly ground black pepper
Roasted Garlic Dressing
- 1 head garlic
- 3/4 cup + 1 tablespoon olive oil, plus a drizzle for the garlic
- 1 garlic clove, peeled
- 2 tsp. dijon mustard (smooth)
- 1.5 tablespoons white wine vinegar
- 2 tablespoons sherry vinegar
- 2 large egg yolks
- 5 anchovy fillets
- Juice of half a lemon (plus extra if desired)
- Kosher salt
- Freshly ground black pepper
Spicy Candied Walnuts
- 2 cups walnut halves (or other nut, see notes)
- 2 large egg whites
- 3 tbsp. dark brown sugar (packed)
- 1/4 cup honey
- 1 tsp. kosher salt
- Freshly ground black pepper
Step-by-Step: How to Make the Salad
1. Roast the Garlic
- Preheat oven to 350°F (175°C).
- Slice ¼ inch off the top of a head of garlic. Place on a square of aluminum foil, drizzle with olive oil, and wrap tightly.
- Bake for about 1 hour until soft and golden. Let cool, squeeze out 4–5 cloves, set aside the rest for other uses (excellent smeared on grilled bread).
2. Make the Roasted Garlic Dressing
- In a blender or food processor, combine: 4–5 roasted garlic cloves, 1 raw garlic clove, dijon mustard, both vinegars, egg yolks, anchovies, and lemon juice.
- Blend for about 30 seconds until incorporated.
- With the machine running, very slowly drizzle in olive oil so the dressing emulsifies and turns creamy.
- Taste and adjust seasoning—add more salt, pepper, or lemon as needed for balance.
3. Candied Walnuts
- Leave the oven on after roasting the garlic; toast walnuts on a baking sheet for 8 minutes, shaking halfway through. Cool.
- Lower oven to 275°F (135°C). Line a baking sheet with foil, grease lightly.
- In a large bowl, whisk egg whites to just frothy. Whisk in brown sugar, honey, kosher salt, and several grinds of black pepper until thick and glossy.
- Toss toasted walnuts into mixture until coated, then spread on prepared baking sheet in a single layer.
- Bake for about 35 minutes, stirring once halfway, until dry and golden. Cool completely before using—they’ll crisp up as they cool.
4. Salad Assembly
- Place lettuce on a platter or in a wide bowl.
- Drizzle over roasted garlic dressing, toss gently so leaves are well coated but not sodden.
- Scatter candied walnuts overtop.
- Shave pecorino romano generously across the salad (using a vegetable peeler or coarse grater).
- Finish with extra black pepper and more dressing if desired.
Ingredient Substitutions & Notes
- Lettuce: Instead of romaine, use a mix of leafy greens or chicories for more bitterness and texture.
- Nuts: Pecans, hazelnuts, or almonds all make good swaps in the candied nut component.
- Cheese: If pecorino is unavailable, use parmesan or another hard, aged cheese—though you may lose some of the “funk” pecorino brings.
- Egg-Free Option: Try a vegan mayo base for the dressing and swap candied nuts as desired (though richness and texture will differ).
What Sets This Caesar Salad Apart?
Key characteristics distinguish Roberta’s take from the everyday Caesar:
- Unapologetic richness: Roasted garlic and egg yolks add creaminess without using mayonnaise.
- Deep savory notes: Anchovies and pecorino lend saltiness, depth, and umami.
- Balanced sweetness and heat: The spiced nuts create a surprising contrast in every bite.
- Acidity and freshness: Vinegar and lemon juice balance the richness and brighten each forkful.
Roberta’s Salad for Every Season
This Caesar shines beyond the holidays:
- Thanksgiving Table: A lively, crisp counterpoint to starchy sides and hearty entrees.
- Everyday Lunch: Serve in a big bowl with extra nuts for a meal-sized salad.
- Family Dinners: Easily doubled for a crowd, or portioned for make-ahead lunches (keep the dressing and nuts separate until ready to serve).
- Spring and Summer: Substitute in grilled asparagus or charred spring onions for even more robustness.
Pro Tips & Troubleshooting
- Dress As You Go: To avoid wilted lettuce, only toss with dressing immediately before serving.
- Make Ahead: The dressing keeps for up to one week in the refrigerator. Candied walnuts remain crisp for days, stored airtight at room temperature.
- Extra Garlic: Use leftover roasted garlic on crostini, in mashed potatoes, or whisk into more tangy sauces.
- Sensitivity: Not everyone loves anchovies. Feel free to reduce to taste, but even anchovy skeptics may find this dressing well-balanced.
Frequently Asked Questions (FAQs)
Q: What makes Roberta’s Caesar different from a classic Caesar salad?
A: The use of roasted garlic in the dressing creates a creamy, sweet undertone, while candied walnuts substitute for croutons and pecorino romano replaces parmesan, resulting in a salad that is both familiar and distinctly modern.
Q: Can I use a different nut instead of walnuts?
A: Yes, pecans, hazelnuts, or even almonds work well for candied nuts. Each brings its own flavor and texture but complements the dressing wonderfully.
Q: Is this salad safe for those avoiding raw eggs?
A: The dressing does use raw egg yolks, as in traditional recipes. If desired, seek out pasteurized eggs or substitute with a thick, rich mayonnaise as a base (note this will change the flavor and texture).
Q: How long does the dressing keep?
A: Store the roasted garlic dressing in an airtight container in the refrigerator for up to one week. Always stir before each use.
Q: What lettuces can I use if romaine isn’t available?
A: Red or green leaf, Boston, Bibb, or any combination of leafy greens or chicories like endive all work as flavorful, sturdy alternatives to romaine. Adjust quantities for larger or denser leaves.
Q: Can the candied walnuts be made in advance?
A: Yes, they can be prepared several days ahead and kept in an airtight jar at room temperature. They also make excellent snacks or salad toppers for other dishes.
Nutritional Snapshot (per serving, approximate)
| Calories | Fat | Carbohydrates | Protein | Vegetarian | Gluten-Free |
|---|---|---|---|---|---|
| 370 | 32g | 14g | 8g | No* | Yes |
*Omit anchovies for a vegetarian version; a suitable vegan cheese and egg-free mayo can also be substituted.
Serving and Presentation Suggestions
- Arrange whole or halved lettuce leaves on an elongated platter for dramatic presentation.
- Shave pecorino into long, translucent ribbons instead of grating for visual appeal and pronounced flavor.
- For brunch, top with a poached egg or crisp bacon for a more substantial meal.
- Garnish with extra candied walnuts at serving for additional texture.
Final Thoughts
Roberta’s Roasted Garlic Caesar Salad has earned cult status for good reason: it’s a masterclass in smart updating. The salad’s depth and vibrancy—sourced from creamy garlic, punchy vinegars, funky cheese, and the unexpected pleasure of sweet-hot walnuts—mean it belongs equally at a holiday feast and on the simple Thursday night table. Once you taste it, ordinary Caesar salads may never suffice again.
