Caesar Recipe

Preheat

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.

Toss bread cubes with 2 tablespoons olive oil, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a bowl until evenly coated.

Spread cubes in a single layer on the prepared baking sheet and bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and cool.

In a medium bowl, whisk together 1 tablespoon mayonnaise and 2 tablespoons Greek yogurt (or sour cream) until smooth.

Add 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, and 1 minced garlic clove. Whisk to combine.

Slowly whisk in 3 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. If the dressing is too thick, whisk in up to 1 tablespoon warm water to reach desired consistency.

Stir in 2 teaspoons grated Parmesan. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper (taste and adjust — you may want less salt if anchovy paste is strong).

Taste and adjust acidity with more lemon (½ tsp increments) or salt as needed. Chill briefly if not using immediately (10–15 minutes) to let flavors meld.

Wash and thoroughly dry the Romaine leaves. Chop or tear into bite-sized pieces and place into a large chilled salad bowl (about 6 cups packed).

Add about two-thirds of the shaved Parmesan to the lettuce and toss gently to combine.

Drizzle approximately 3–4 tablespoons of the prepared Caesar dressing over the lettuce (start with less; you can add more to taste). Toss the lettuce gently but thoroughly to coat leaves evenly without wilting.

Add the house croutons and the remaining shaved Parmesan. Toss lightly once more to distribute.

Serve immediately on chilled plates. Offer extra dressing and freshly ground black pepper at the table.