Traditional Caesar Salad Recipe

Prepare and toast

Preheat oven to 375°F (190°C). Toss the focaccia cubes with 2 tbsp extra-virgin olive oil, minced garlic, and 1 tsp fine sea salt in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet.

Bake for 10–14 minutes, tossing once halfway through, until golden and crisp on the edges. Remove from oven and let cool on the pan; croutons will crisp further as they cool.

Emulsify base

In a medium bowl, whisk together the 2 egg yolks, minced anchovy fillets, 2 smashed/minced garlic cloves, 1 tsp Dijon mustard, 3 tbsp lemon juice, and 1 tsp Worcestershire sauce until smooth and slightly thickened.

Slowly incorporate oils

While whisking vigorously, add the 3 tbsp extra-virgin olive oil drop by drop at first, then in a slow steady stream. After the olive oil is incorporated and the mixture is thick and glossy, continue whisking while adding the 3 tbsp neutral oil in a slow stream to create a stable emulsion.

Finish dressing

Whisk in 2 tbsp freshly grated Parmesan and 1 tsp kosher salt. Taste and adjust: add up to 1 tbsp more lemon juice for brightness or a pinch more salt if necessary. If dressing is too thick, whisk in 1–2 tsp warm water to reach desired consistency. Cover and refrigerate until ready to use (can be made up to 24 hours ahead).

Safety note: if you prefer not to use raw egg yolks, use pasteurized egg yolks or substitute with 3 tbsp mayonnaise and omit the raw yolks; proceed with the rest of the recipe as written.

Prepare romaine

Trim root ends from romaine hearts, remove any damaged outer leaves, and slice each heart lengthwise into quarters (or tear into bite-size pieces). Rinse thoroughly under cold water and spin in a salad spinner until mostly dry. Pat with paper towels if necessary—dressing clings best to drier leaves.

Combine and toss

Place the romaine in a large mixing bowl. Add about two-thirds of the dressing (start with roughly 6 tbsp) and toss gently but thoroughly until leaves are coated. Add more dressing by tablespoonfuls to taste—aim for a light, glossy coating, not drenched leaves.

Add croutons and cheese

Toss in the cooled focaccia croutons and 3 tbsp freshly grated Parmesan. Give a final gentle toss to distribute evenly.

Serve

Transfer to a serving platter or individual plates. Grind 1 tsp freshly ground black pepper over the top and serve with lemon wedges on the side for optional brightening. Pass extra dressing at the table.