House Caesar Recipe

Prepare bread

Preheat oven to 375°F (190°C). Spread the 4 cups of Stinson sourdough cubes in a single layer on a baking sheet.

Flavor oil

In a small saucepan over low heat, melt 2 tbs unsalted butter with 1 tbs extra-virgin olive oil and add the smashed garlic clove. Warm gently for 2–3 minutes until fragrant but not browned to infuse the fat, then remove and discard the garlic.

Toss and bake

Pour the warm butter-olive oil mixture over the bread cubes, toss to coat evenly. Season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 12–16 minutes, tossing once halfway through, until golden and crisp. Cool on a rack.

Combine aromatics

In a medium bowl, add the minced garlic (2 tsp) and chopped anchovy fillets (4). Mash them together with the back of a spoon or a fork until they form a paste.

Emulsify base

Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 2 tbs lemon juice, 1/2 tsp red wine vinegar and the egg yolk (or 2 tbs mayonnaise). Whisk vigorously until combined.

Add oils slowly

Very slowly drizzle in the 1/2 cup olive oil while continuously whisking to create an emulsion. Once the mixture begins to thicken, whisk in the 1/4 cup neutral oil in a steady stream. If the dressing becomes too thick, whisk in 1–2 tbs water or additional lemon juice to reach desired consistency.

Finish dressing

Fold in 1/4 cup finely grated Parmigiano-Reggiano and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity with more lemon juice or salt as needed. Chill for 10 minutes if time allows to let flavors marry.

Prepare greens

Wash and thoroughly dry the romaine hearts. Tear or coarse-chop into bite-size pieces and place in a large mixing bowl. Reserve several whole or halved outer leaves for presentation if desired.

Dress the salad

Add about 3–4 tbs of the garlicky-anchovy dressing to the romaine (start light — you can add more). Toss gently but thoroughly until leaves are evenly coated. Add more dressing, 1 tbs at a time, to taste. Aim for lightly to moderately coated leaves, not saturated.

Add cheese and croutons

Sprinkle in 1/2 cup of the freshly grated Parmigiano-Reggiano and the cooled sourdough croutons. Toss gently to combine so croutons get some dressing but remain crunchy.

Plate and finish

Transfer dressed salad to individual plates or a large serving bowl. Drizzle the reserved 1 tbs extra-virgin olive oil over the top, add a few additional shavings or the remaining 1/4 cup Parmigiano-Reggiano, and finish with freshly ground black pepper to taste. Serve with lemon wedges on the side.