Caesar Salad Recipe

Preheat and prepare bread

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

Toss the bread cubes with 2 tbs olive oil, minced garlic, 1 tsp salt and 1 tsp black pepper until evenly coated.

Bake for 10–12 minutes, tossing once halfway through, until golden and crisp. Remove from oven and let cool while you prepare the dressing and lettuce.

In a medium bowl, whisk together 1 cup mayonnaise, 1 tbs Greek yogurt, 1 tsp Dijon, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice, and 1 clove minced garlic until smooth.

Stir in 1 tsp anchovy paste (or 1–2 finely chopped anchovy fillets), 2 tbs olive oil and 2 tbs grated Parmesan. Taste and season with 1 tsp salt and 1 tsp freshly ground black pepper. Adjust lemon, salt or anchovy to taste for brightness and umami.

If you prefer a thinner dressing, whisk in up to 1–2 tbs cold water until desired consistency is reached. Chill briefly if time allows (10–15 minutes) so flavors meld.

Wash and dry the romaine lettuce thoroughly. Trim stems, then chop or tear into roughly 1–1.5 inch pieces. Drying is important so dressing clings to leaves.

Place the chopped romaine in a large salad bowl. Add 2 tbs freshly grated Parmesan (reserve 1 tbs for finishing) and freshly ground black pepper to taste.

Add about 3/4 of the prepared dressing to the lettuce (start with roughly 4 tbs–6 tbs), and toss gently but thoroughly until leaves are evenly coated. Add more dressing if you prefer a heavier coating.

Add the cooled croutons and toss briefly to combine so they stay crunchy. Taste and adjust seasoning with additional salt, pepper or lemon juice as needed.

Plate the salad, sprinkle the remaining 1 tbs grated Parmesan over the top, and shave or grate extra Parmesan if desired. Serve with optional anchovy fillets on the side or laid atop the salad for guests who want them.