Caesar Salad Recipe

Prepare and toast croutons

Preheat oven to 375°F (190°C). Spread the cubed bread on a baking sheet. Drizzle with 2 tbsp olive oil, sprinkle 1 tsp kosher salt, and toss to coat evenly. Rub the smashed garlic clove over the bread pieces (or tuck the clove on the sheet to roast briefly for a milder garlic flavor). Arrange in a single layer and bake for 10–12 minutes, stirring once halfway, until golden and crisp. Remove from oven and let cool. Discard the garlic clove if used whole, or finely chop and mix into croutons if desired.

Make the dressing

In a medium bowl, whisk together 1 tbsp mayonnaise and 1 tbsp Greek yogurt until smooth. Add 2 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp anchovy paste, 1 finely minced garlic clove, and 1 tsp Dijon mustard. Whisk until combined. Slowly drizzle in 3 tbsp extra-virgin olive oil while whisking to emulsify. Stir in 3 tbsp finely grated Parmigiano Reggiano. Season with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy or Worcestershire for umami, or a pinch more salt if needed. Refrigerate briefly if not using immediately.

Toss and serve

Place 3 cups chopped Romaine hearts in a large bowl. Add about half of the dressing (start with 3–4 tbsp) and gently toss to coat the leaves evenly. Add the cooled house-made croutons (3 cups) and toss again, adding additional dressing as needed to taste. Sprinkle 1 cup finely shaved Parmigiano Reggiano over the salad and finish with 1 tsp freshly ground black pepper. Serve immediately family-style or portion onto plates. Pass extra dressing at the table.