Caesar Salad Recipe

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

In a large bowl, toss bread cubes with 3 tbs olive oil, minced garlic, 1/2 tsp kosher salt and optional 1/4 tsp dried oregano until evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake 10–14 minutes, stirring once halfway through, until golden and crisp. Remove and cool on a rack.

In a medium bowl, mash the anchovy fillets with the back of a spoon until a paste forms (or use anchovy paste). Add the minced garlic and a pinch of salt and stir to combine.

Whisk in the mayonnaise, Greek yogurt, Dijon mustard and Worcestershire sauce until smooth.

Add the lemon juice, grated Parmesan and 2 tbs olive oil. Whisk until emulsified. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, or more lemon if desired. If the dressing is too thick, whisk in up to 1–2 tbs cold water to reach desired consistency.

Wash and dry the romaine hearts thoroughly. Chop into 1–1.5 inch pieces and transfer to a large mixing bowl.

Add about two-thirds of the cooled croutons to the bowl with the lettuce.

Pour 3–4 tbs of dressing over the lettuce (reserve extra dressing to serve). Using tongs, toss gently but thoroughly to coat the leaves evenly. Add more dressing, 1 tbs at a time, until the leaves are coated to your liking.

Transfer the tossed salad to individual plates or a serving bowl. Shave Parmesan over the top using a vegetable peeler to create thin curls (reserve a little grated Parmesan to mix in the dressing earlier).

Scatter remaining croutons on top, finish with a squeeze of fresh lemon (about 1/2 lemon) and a light grind of black pepper. Serve immediately.