Caesar Recipe
Romaine hearts, croutons, shaved parmigiano cheese
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Ingredients
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Salad
Caesar dressing
Optional (for croutons from scratch)
Method
Optional (make croutons)
- 1
Prepare croutons
Preheat oven to 375°F (190°C). Toss bread cubes with melted butter, 1 teaspoon olive oil, garlic powder and 1/8 teaspoon kosher salt until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake 10–12 minutes, tossing once halfway, until golden and crisp. Remove and cool. Yield about 1 cup croutons.
Caesar dressing
- 2
Combine anchovy and garlic
In a medium bowl, mash the minced anchovy fillets and minced garlic with the back of a spoon or a fork to form a smooth paste.
- 3
Emulsify base
Add the mayonnaise, Dijon mustard, Worcestershire sauce and red wine vinegar to the anchovy-garlic paste. Whisk until fully combined and slightly thickened.
- 4
Add oil gradually
While whisking constantly, slowly drizzle in the 1/2 cup extra-virgin olive oil to create a smooth emulsion. Alternatively, pulse in a blender or food processor for 10–15 seconds, drizzling oil through the feed tube if possible.
- 5
Finish dressing
Stir in 2 tablespoons fresh lemon juice, 1/4 cup grated Parmigiano-Reggiano, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon, salt or anchovy to your preference. If the dressing is too thick, whisk in 1–2 teaspoons cold water to reach desired consistency.
Salad assembly
- 6
Prepare lettuce
If using whole romaine hearts, trim off the base and any discolored outer leaves. Halve lengthwise if preferred, or chop into bite-sized pieces. Rinse under cold water, spin or pat dry thoroughly so dressing adheres.
- 7
Toss salad
Place the chopped or halved romaine in a large bowl. Add about 3/4 of the dressing (reserve some to serve) and toss gently but thoroughly so leaves are lightly coated. Start with less dressing and add more if needed to avoid overdressing.
- 8
Add croutons and cheese
Add 1 cup croutons and toss briefly to combine. Transfer to a serving bowl or platter. Scatter 1 cup shaved Parmigiano-Reggiano over the top and finish with a grind of fresh black pepper. Serve immediately with remaining dressing on the side.