Published: February 2026
Author: Kristin L.
Recipe origin: XXXXXX

From Heritage Cookbook creator Kristin L.’s ‘Make Ahead Dinner Party’ menu: This was inspired by a restaurant in Oakland called Bardo Lounge & Supper Club that makes the best Caesar salad I’ve ever had. What really takes it over the top are the fried capers and the crunchy “croutons” you experience with every bite. You could really take this over the top and serve it with a deviled egg or a soft-boiled egg!

Dressing:
2 tablespoons Mayonnaise
1 clove garlic
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
½ cup freshly squeezed lemon juice
1 ½ cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup freshly grated Parmesan

Capers:
¼ cup olive oil
2 tablespoons capers, patted dry with a paper towel

Breadcrumbs:
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
½ cup panko
Pinch each kosher salt and freshly ground black pepper

Salad:
3 heads of romaine hearts, chopped
½ cup freshly grated Parmesan

For the dressing: In a food processor, combine the mayo, garlic, mustard, Worcestershire and lemon juice. Pulse to combine. With the motor running, add the oil until emulsified. Season with salt and pepper and add the Parmesan.

For the capers: In a small skillet over medium-high heat, heat the olive oil. Add the capers and cook until crispy, about 5 minutes. Strain from oil and place on a plate lined with a paper towel.

For the breadcrumbs: In a medium skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the panko and salt and pepper and toss to coat. Increase the heat to medium-high and cook, stirring often, until the breadcrumbs are golden brown, 2 to 3 minutes. Set aside to cool

For the salad: In a large bowl, toss the romaine with the dressing. Top with the crispy capers, breadcrumbs and Parmesan. Serve immediately.
“There was inspired by a restaurant in Oakland called Bardo Lounge & Supper Club that makes the best Caesar salad I’ve ever had. What really takes it over the top are the fried capers and the crunchy “croutons” you experience with every bite. You could really take this over the top and serve it with a deviled egg or a soft-boiled egg!”

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