Harissa Caesar Salad

Crisp romaine, golden flatbread croutons and a creamy harissa dressing give this Caesar a little heat and plenty of crunch.

The Stuff:

For the Salad:

• 4 Medium flatbreads such as pita or naan (about 7 ounces; 200 grams total), cut into 1-inch pieces (about 4 cups)
• 2 Tablespoons (30 millilitres) extra-virgin olive oil
• 1/2 Teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 4 Small or 2 large romaine hearts (about 1 1/4 pounds; 565 grams total), outer leaves removed, trimmed, and cut crosswise into 1-inch pieces

For the Harissa Caesar Dressing:

• 2/3 Cup mayonnaise (6 ounces; 170 grams)
• 2 Ounces (56 grams) Parmesan cheese, finely grated (about 1/2 cup), plus 2 tablespoons for serving
• 1 1/2 Tablespoons (22 millilitres) fresh lemon juice from 1 lemon
• 1 to 2 Tablespoons (15 to 30 millilitres) harissa paste
• 1 Tablespoon (15 millilitres) Worcestershire sauce
• 4 Anchovy fillets, finely minced (about 1 tablespoon)
• 1/4 Teaspoon freshly ground black pepper
• Kosher salt, to taste

The Method:

1. For the Salad: Adjust oven rack to middle position and preheat oven to 375°F (190°C).
2. On a parchment-lined rimmed baking sheet, toss flatbread pieces with olive oil and salt until evenly coated. Spread into an even layer and bake until golden brown and crisp, 12 to 16 minutes, tossing halfway through. Let cool.
3. For the Dressing: In a small bowl, whisk mayonnaise, Parmesan, lemon juice, 1 tablespoon harissa, Worcestershire sauce, anchovies, and black pepper until smooth. Taste and add up to 1 tablespoon more harissa, if desired. Season with salt to taste. If dressing is too thick, whisk in water, 1 teaspoon at a time, until creamy but pourable, adding no more than 1 tablespoon total.
4. To Assemble Salad: Transfer romaine and flatbread croutons to a large serving bowl. Pour dressing over salad and, using tongs or serving utensils, toss gently until evenly coated. Top with remaining 2 tablespoons Parmesan and serve immediately.