Caesar Salad Recipe

Preheat oven

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.

In a medium bowl, toss the cubed bread with 2 tbs extra-virgin olive oil, 2 tsp minced garlic, 1 tsp red pepper flakes, 1 tsp Kosher salt and 1 tsp freshly ground black pepper until evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool. Croutons can be made up to 2 days ahead and stored in an airtight container.

In a medium bowl, whisk together 2 egg yolks, 3 chopped anchovy fillets, 1 smashed/minced garlic clove and 1 tsp Dijon mustard until smooth.

Add 2 tbs fresh lemon juice, 1 tsp red wine vinegar and 1 tsp Worcestershire sauce; whisk to combine.

Very slowly, dropwise at first, whisk in 5 tbs extra-virgin olive oil and 2 tbs neutral oil in a steady stream to emulsify the dressing. If mixture becomes too thick, whisk in a teaspoon or two of warm water to loosen.

Whisk in 1 oz finely grated aged Parmesan. Season the dressing to taste with 1 tsp Kosher salt and 1 tsp freshly ground black pepper. Adjust acidity with more lemon juice if desired. Chill briefly (10–15 minutes) if not using immediately.

Dry the 6 cups baby romaine thoroughly in a salad spinner or with paper towels; excess water will dilute the dressing.

Place the romaine in a large mixing bowl. Add about two-thirds of the dressing and toss gently but thoroughly to coat leaves. Add more dressing sparingly until leaves are evenly coated but not soggy.

Toss in the freshly cooled spicy garlic croutons, reserving a small handful for garnish.

Shave or grate the remaining aged Parmesan over the salad (reserve about 1/2 oz for finishing). Toss once more gently to combine.

Transfer salad to a serving platter or individual plates. Sprinkle reserved croutons and the last Parmesan over the top. Serve immediately with lemon wedges on the side for optional brightening.