Classic Caesar Recipe

Prep bread

Preheat oven to 375°F (190°C). Spread 4 cups of 1/2-inch bread cubes in a single layer on a baking sheet.

In a small bowl combine 3 tbs olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried parsley and 1 tsp salt. Drizzle mixture over bread cubes and toss with a spatula until evenly coated.

Bake coated bread cubes for 10–12 minutes, stirring once halfway, until golden brown and crisp. Remove from oven and let cool on the sheet — croutons will continue to crisp as they cool.

In a medium bowl, whisk together 1 egg yolk, 1 minced garlic clove, 2 minced anchovy fillets, 1 tsp Dijon mustard, 1 tbsp fresh lemon juice and 1 tsp Worcestershire sauce until smooth.

Slowly stream in 6 tbs olive oil while whisking continuously to emulsify the dressing. Alternatively, use a blender or immersion blender: combine ingredients and blend while slowly adding oil until thickened.

Stir in 2 tbs grated Parmesan. Taste and adjust seasoning with salt and freshly ground black pepper as needed. If too thick, whisk in 1–2 tsp water or more lemon juice to reach desired consistency.

Wash and dry 2 romaine heads thoroughly. Trim core, then tear or chop leaves into bite-sized pieces. Place lettuce in a large salad bowl.

Add cooled herb croutons to the bowl (use amount to taste, about all or 1–2 cups). Spoon dressing over lettuce starting with about 3–4 tbs and toss gently to coat evenly. Add more dressing as needed to your preference.

Sprinkle 3 tbs freshly grated Parmesan over the dressed salad and toss lightly to combine. Season with 1 tsp salt and 1 tsp freshly ground black pepper, adjusting to taste.

Serve immediately with additional lemon wedges and extra grated Parmesan on the side.