Caesar Salad Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Cut day-old bread into roughly 1-inch cubes and place in a large bowl.

Season

In a small microwave-safe bowl or over low heat, melt the butter and stir in 2 tbsp olive oil, garlic powder, dried oregano, dried parsley, and 1/4 tsp salt until combined.

Toss and bake

Pour the oil-herb mixture over the bread cubes and toss thoroughly so all pieces are lightly coated. Spread the cubes in a single layer on a baking sheet and bake for 12–15 minutes, tossing once halfway, until golden and crisp. Remove and cool completely.

Blend anchovies and garlic

Mince the garlic cloves finely. In a small bowl or mortar, mash the anchovy fillets with the minced garlic to form a rough paste. Alternatively, use a mini food processor and pulse briefly.

Emulsify dressing

In a medium bowl, whisk together the anchovy-garlic paste, 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbsp fresh lemon juice, 2 tbsp olive oil, 1/2 tsp freshly ground black pepper, and 1/4 tsp salt until smooth and emulsified. Taste and adjust seasoning or lemon juice as needed.

Chill

Cover and refrigerate the dressing for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Prepare lettuce

Trim and discard any damaged outer leaves from the romaine. Separate leaves, rinse thoroughly under cold water, and dry completely using a salad spinner or clean kitchen towels. Tear larger leaves into bite-size pieces if desired.

Grate parmesan

Using a microplane or fine grater, grate 2.5 oz of the parmesan into the dressing bowl to integrate flavor. Reserve the remaining 0.5 oz for finishing shavings.

Toss salad

In a large mixing bowl, add the dried romaine and 3–4 tablespoons of the chilled Caesar dressing (start with less; you can add more to taste). Toss gently until leaves are evenly coated. Add cooled herb croutons and toss once more.

Plate and finish

Divide the salad between 2 plates or one large bowl. Sprinkle the reserved parmesan shavings over the top, finish with a squeeze of lemon if desired, and crack additional black pepper to taste. Serve immediately.