Caesar Salad Alfredo Recipe

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

In a large bowl, toss bread cubes with olive oil, garlic powder and 1 tsp salt until evenly coated.

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

Infuse garlic

In a small saucepan over medium-low heat, melt the butter. Add the minced garlic and cook 30–45 seconds, stirring, until fragrant but not browned.

Pour in the heavy cream and bring to a gentle simmer, stirring. Reduce heat to low and simmer 2–3 minutes to slightly thicken.

Whisk in mayonnaise, Dijon mustard, Worcestershire sauce and lemon juice until smooth.

Gradually whisk in 1 cup grated Parmesan until fully incorporated and the sauce is glossy. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust: add additional lemon for brightness or a pinch more salt if needed.

Keep the sauce warm on the lowest heat or remove from heat and cover; it will thicken as it cools. If it becomes too thick, whisk in 1–2 tbsp warm water or more cream to loosen.

If using anchovies, stir chopped anchovy fillets into the warm sauce for a classic Caesar umami—reserve separately if serving some salads without anchovy flavor.

Place the chopped romaine in a large salad bowl. Add the diced tomato and 3 tbs freshly grated Parmesan.

If you want anchovies on the salad rather than in the dressing, sprinkle the chopped fillets over the greens now.

Pour 3/4 of the warm Alfredo-Caesar dressing over the salad (reserve some for guests to add more). Toss gently but thoroughly so leaves are evenly coated.

Taste and adjust seasoning: add salt, pepper or a squeeze of lemon as desired.

Top with the warm croutons and extra Parmesan shavings. Add sliced cooked chicken if using to make it a heartier meal.

Serve immediately while croutons are crisp and dressing still slightly warm. Offer remaining dressing, anchovies and extra grated Parmesan at the table.