Caesar Recipe

Preheat oven

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

Prepare bread

Toss the 1/2-inch bread cubes in a large bowl with 3 tbs olive oil, 1 minced garlic clove, and 1 tsp salt until evenly coated.

Bake

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

Combine aromatics

In a medium bowl, mash together the 4 chopped anchovy fillets and 2 minced garlic cloves with the back of a spoon or a fork to form a paste.

Emulsify

Add 1 cup mayonnaise, 3 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 1 tbs freshly grated Parmesan to the anchovy-garlic paste. Whisk until smooth.

Finish dressing

While whisking, slowly drizzle in 2 tbs extra-virgin olive oil to slightly thin and gloss the dressing. Season with 1 tsp salt and 1 tsp black pepper to taste. Adjust lemon or salt if desired. Chill briefly if not using immediately.

Prepare lettuce

Remove outer leaves if bruised. Rinse the 2 romaine heads under cold water, dry thoroughly in a salad spinner or clean towel, and chop or tear into bite-sized pieces.

Toss salad

In a large bowl, add the chopped romaine and about three-quarters of the cooled croutons. Add roughly half the dressing and toss gently to coat evenly. Add more dressing as needed until leaves are lightly but thoroughly coated.

Plate and finish

Divide the salad among serving plates or a large bowl. Scatter the remaining croutons on top. Shave or sprinkle 1 cup Parmesan over the salads and finish with freshly ground black pepper (about 1 tsp) to taste. Serve immediately.