Caesar Salad Recipe

Preheat and prepare bread

Preheat oven to 375°F (190°C). Spread the cubed bread on a baking sheet in a single layer.

In a small bowl, whisk together olive oil, minced garlic, salt, and black pepper. Drizzle the mixture over the bread cubes and toss to coat evenly.

Bake for 10–12 minutes, tossing once halfway through, until the croutons are golden brown and crisp. Remove from oven and let cool on the baking sheet.

In a medium bowl, mash the minced anchovy fillets with a fork until a paste forms. Add minced garlic and a pinch of salt and mash briefly to combine — this mellows raw garlic.

Add the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, and olive oil. Whisk vigorously until the dressing is smooth and emulsified.

Taste and adjust seasoning with salt and freshly ground black pepper. If the dressing is too thick, thin with 1–2 teaspoons of warm water or additional lemon juice until desired consistency is reached. Chill in refrigerator for at least 10 minutes to let flavors meld (optional).

Crisp the bacon: If bacon isn't already cooked, cook slices in a skillet over medium heat until crisp, 6–8 minutes. Transfer to paper towels to drain, then crumble or chop into bite-sized pieces.

Place torn romaine lettuce in a large salad bowl. Add 2/3 of the grated Parmesan and about half of the croutons and bacon.

Add the dressing: Start by adding about 3 tablespoons of dressing for every 3 cups of lettuce. Toss the salad gently but thoroughly until leaves are evenly coated. Add more dressing to taste (usually 3–6 tbs total for this amount).

Taste and adjust: Add remaining Parmesan, croutons, and bacon; toss lightly to combine. Season with additional black pepper and a small pinch of salt only if needed (Parmesan and anchovies are salty).

Serve immediately with lemon wedges on the side for guests who like a bright squeeze of lemon over the finished salad.