Ceaser Salad Recipe

Prepare base

In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, anchovy paste (or mashed fillets) and kosher salt until smooth and slightly thickened.

Emulsify

While whisking constantly, very slowly drizzle in the olive oil in a thin, steady stream to create an emulsion. Continue until the dressing is thick and glossy. If the dressing becomes too thick, whisk in 1–2 teaspoons of warm water or a little more lemon juice to loosen it.

Finish

Stir in the 1 tablespoon finely grated Parmesan and taste; adjust seasoning with more salt, lemon juice, or Worcestershire as desired. If you prefer a cooked yolk dressing, you can temper the yolks by whisking a tablespoon of hot water into the beaten yolks before adding other ingredients, or use pasteurized yolks.

Preheat the oven to 375°F (190°C). Toss the bread cubes with 3 tablespoons olive oil, garlic powder, and 1 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and bake for 10–12 minutes, stirring once halfway, until golden brown and crisp. Let cool.

Wash and dry the romaine thoroughly (a salad spinner works best). Trim the core, then tear or roughly chop the leaves into 1–2" pieces. Place in a large salad bowl.

Add 3/4 of the grated Parmesan to the bowl with the lettuce, reserving the rest for serving.

Add the croutons and pour about half of the dressing over the lettuce. Using clean hands or salad tongs, toss gently but thoroughly to coat. Add more dressing a tablespoon at a time until the leaves are evenly coated but not drenched (typically all dressing will not be needed).

Season with freshly ground black pepper to taste and adjust salt or lemon if needed. Plate the salad, sprinkle the remaining Parmesan over the top and garnish with optional anchovy fillets if using. Serve immediately.