Caesar Salad Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, toss the bread cubes with 3 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon kosher salt, and 1 teaspoon dried Italian herbs until evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 12–16 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and let cool; they will crisp further as they cool.

In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce until smooth.

Add 2 minced anchovy fillets (or 1 teaspoon anchovy paste), 1 minced garlic clove, 1 tablespoon freshly grated Parmesan, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Whisk until fully incorporated.

Taste and adjust: add up to 1 tablespoon more lemon juice for brightness, a pinch more salt if needed, or a little more anchovy for saltiness/umami. If the dressing is too thick, whisk in 1–2 teaspoons of water to reach desired consistency.

Cover and refrigerate the dressing for at least 15 minutes to allow flavors to meld (up to 24 hours). Stir again before using.

Tear or chop the romaine into bite-sized pieces and place in a large salad bowl. Pat dry if any residual moisture remains.

Add 1 cup freshly grated Parmesan and optional cherry tomatoes if using. Toss gently to combine.

Start by adding about 1/3 cup of the dressing to the greens and toss to coat evenly. Add more dressing, 1 tablespoon at a time, until the leaves are lightly and evenly coated (use roughly 1/2 to 3/4 cup total, depending on preference).

Add the cooled garlic croutons and toss briefly to distribute.

Plate or bowl the salad and finish with an additional sprinkle of grated Parmesan and freshly ground black pepper to taste.