César Recipe

Prep aromatics and anchovies

Mince the anchovy fillets and smash the garlic into a paste. Use the side of a knife to press and then finely chop, then sprinkle with a pinch of salt and mash together on a cutting board or in a bowl until nearly paste-like. This helps the anchovy and garlic integrate smoothly into the dressing.

Emulsify base

In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard and Worcestershire sauce until smooth and slightly thickened.

Add anchovy-garlic

Stir the minced anchovy and garlic paste into the egg-lemon mixture until evenly distributed.

Slowly add oils

While whisking constantly, drizzle in the extra-virgin olive oil followed by the neutral oil in a thin stream to create an emulsion. Continue whisking until the dressing is glossy and slightly thickened (about 1–2 minutes). If dressing is too thick, whisk in 1–2 teaspoons of water or additional lemon juice to loosen.

Finish and season

Fold in the finely grated Parmesan cheese, then season with the freshly ground black pepper and 1/4 teaspoon salt. Taste and adjust acidity or salt as needed (add up to 1/2 tsp more salt if using low-salt anchovies). Set aside.

Dry the lettuce

After rinsing the Romaine, spin or pat dry thoroughly so the dressing will cling. Tear into bite-size pieces if not already done.

Combine lettuce and dressing

Place the Romaine into a large salad bowl. Pour about 3/4 of the dressing over the leaves (reserve some for those who want extra) and toss gently but thoroughly with two large spoons or salad tongs to coat each leaf evenly. Add more dressing if desired — typical serving uses roughly 3–4 tablespoons of dressing per serving.

Add croutons and cheese

Toss in the croutons, then sprinkle the shaved Parmesan over the top. Toss once more briefly to distribute.

Plate and garnish

Divide the salad among 4 plates or serve family-style. Garnish with optional sliced grilled chicken and extra anchovy fillets if using. Finish with an extra grind of black pepper and a few small Parmesan shavings.

Preheat oven to 375°F (190°C). Cut 4–6 slices of day-old French bread or sourdough into 3/4" cubes. Toss with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp salt and a pinch of black pepper. Spread in a single layer on a baking sheet and bake 10–12 minutes, tossing once, until golden and crisp. Cool before adding to salad.