Caesar Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the romaine. Slice each head lengthwise into quarters, then chop crosswise into roughly 1–1.5-inch pieces. Rinse thoroughly in cold water, spin dry in a salad spinner or pat dry with clean kitchen towels until mostly dry. Transfer to a large mixing bowl and chill briefly while preparing croutons and dressing.

If using cherry tomatoes, halve them and add to the bowl with the lettuce just before tossing to prevent excess moisture.

Make croutons

Preheat the oven to 375°F (190°C). In a large bowl, toss bread cubes with 3 tbs olive oil, 1 tsp minced garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated. Spread cubes in a single layer on a rimmed baking sheet.

Bake 12–15 minutes, tossing once midway, until golden brown and crisp. Remove from oven and let cool. Reserve until ready to toss with the salad.

Prepare base

In a medium bowl, combine 2 egg yolks, 1 clove finely minced garlic, and 3 mashed anchovy fillets (or 1–2 tsp anchovy paste). Whisk until smooth. Add 1 tsp Dijon mustard, 2 tbs fresh lemon juice, and 1 tsp Worcestershire sauce; whisk to combine.

Emulsify

Very slowly drizzle in 6 tbs extra-virgin olive oil while continuously whisking to create an emulsion (or use a blender/immersion blender for convenience). Start drop by drop and increase to a thin steady stream as the mixture thickens. The dressing should be glossy and coat the back of a spoon.

Stir in 1 cup grated Parmesan cheese, then season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity with more lemon juice (up to 1 tbs) or salt as needed. If you prefer a thinner dressing, whisk in 1–2 tbs water.

If concerned about raw egg, use a pasteurized egg or substitute 3 tbs mayonnaise and omit the raw yolks; whisk mayonnaise into the other dressing ingredients and proceed the same way.

Toss salad

Add about 1/2 of the dressing to the chilled romaine in the large bowl and toss gently to coat. Add croutons and 1/2 cup of the shaved Parmesan, then add more dressing a little at a time until the leaves are evenly coated to your taste (you will likely use most of the dressing).

Transfer to a serving platter or individual bowls. Scatter remaining shaved Parmesan on top. Serve immediately with lemon wedges on the side to squeeze over, if desired.

Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days. Croutons keep at room temperature in a sealed container for up to 3 days (re-crisp in a 350°F/175°C oven for 5 minutes before using).