Caesar Recipe

Preheat the oven to 375°F (190°C). Toss the bread cubes with olive oil, minced garlic and kosher salt until evenly coated.

Spread the bread in a single layer on a baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and let cool to room temperature.

In a medium bowl, combine mayonnaise, Greek yogurt, minced anchovies (or anchovy paste), minced garlic, Dijon mustard and Worcestershire sauce. Whisk until smooth.

Add lemon juice and whisk while slowly drizzling in the extra-virgin olive oil to emulsify. Stir in grated Parmesan, then season with salt and black pepper. Taste and adjust acidity with more lemon juice or seasoning as needed. Chill in the refrigerator for 10–15 minutes to meld flavors if time allows.

Place the chopped romaine in a large salad bowl. If romaine was measured by cups, ensure it is cold and crisp—toss briefly to aerate.

Add about 3/4 of the croutons and half of the shaved Parmesan to the bowl.

Add 3–4 tablespoons of the dressing to start (about 45–60 g) and toss the lettuce gently but thoroughly to coat. Add more dressing, 1 tablespoon at a time, until leaves are lightly but evenly dressed—aim for a glossy coating without pooling at the bottom.

Finish by squeezing the reserved lemon zest/half lemon over the salad for a bright lift, add remaining croutons and the rest of the shaved Parmesan. Grind a little fresh black pepper on top.

Serve immediately so croutons remain crisp.