Za’atar-Feta Caesar Salad

Keep the breadcrumbs separate until you assemble the salad. Toss the leaves with the dressing first, then add the crunchy topping.

The Stuff:

For the Za’atar Breadcrumbs:

• 2 Tablespoons (28 Grams) butter
• 1/2 Cup (70 Grams) plain dried breadcrumbs
• 1 Teaspoon finely grated garlic (about 2 medium cloves)
• 2 Tablespoons (14 Grams) Never Not Eating Za’atar
• 2 Teaspoons lemon zest from 1 whole lemon
• 1/2 Teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

For the Dressing:

• 1/2 Cup (120 Millilitres) labneh (see notes)
• 3 Ounces feta cheese, crumbled (about 1/2 Cup)
• 2 Tablespoons (30 Millilitres) fresh lemon juice from 1 whole lemon
• 2 Tablespoons (14 Grams) Never Not Eating Za’atar
• 1 Tablespoon (15 Millilitres) white wine vinegar
• 1 Tablespoon (15 Millilitres) Worcestershire sauce
• 1 Tablespoon (15 Millilitres) Dijon mustard
• 4 Oil-packed anchovy fillets
• 2 Large cloves garlic, minced (about 2 Teaspoons)
• 1 Teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume salt
• 1/2 Teaspoon freshly ground black pepper
• 1/4 Cup (60 Millilitres) extra-virgin olive oil

For the Salad:

• 4 Romaine hearts (about 6 1/2 Ounces, 184 Grams each), trimmed, outer wilted leaves removed, large leaves torn into bite-sized pieces, smaller leaves left intact, washed and carefully dried
• 2 Ounces feta cheese, blotted dry, and grated on small holes of a box grater or on a rasp grater, such as a Microplane (about 1/3 Cup)

The Method:

1. For the Breadcrumbs: In a medium skillet, melt butter over medium-low heat. Add grated garlic and cook until fragrant, about 1 minute. Add breadcrumbs and toss to coat. Cook, stirring often, especially towards the end, until breadcrumbs are golden brown, 3 to 5 minutes. Off heat, stir in Never Not Eating Za’atar, lemon zest, and salt. Transfer to a small bowl and let cool completely before serving or storing in an airtight container until ready to use.
2. For the Dressing: In a blender, process labneh, feta, lemon juice, vinegar, Worcestershire, mustard, anchovies, garlic, salt, and pepper on until puréed, about 30 seconds. With blender running, slowly add oil and blend until emulsified.
3. To Assemble Salad: In a large bowl, toss lettuce with prepared dressing. Once lettuce is coated, add half of grated cheese and half of reserved breadcrumbs and toss again to incorporate. Transfer to a salad bowl and sprinkle with remaining cheese and breadcrumbs. Serve.