Caesar Salad Recipe

Prepare greens

Rinse romaine hearts under cold water, shake off excess, and spin dry in a salad spinner or pat dry with clean towels. Trim core and tear leaves into bite-size pieces. Chill briefly if desired.

Just before serving, place torn romaine in a large mixing bowl and hold until dressing and croutons are ready.

Preheat oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

Toss bread cubes

In a medium bowl, combine 3 cups bread cubes, 2 tbs olive oil, 1 minced garlic clove, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Toss until evenly coated.

Bake

Spread bread cubes in a single layer on the prepared baking sheet. Bake 10–12 minutes, tossing once halfway through, until croutons are golden brown and crisp. Remove and cool on a rack.

Mince aromatics

Using a chef's knife, mash 2 garlic cloves and 3 anchovy fillets together on a cutting board with a pinch of salt until they form a coarse paste (or use a mortar and pestle).

Emulsify

In a medium bowl, whisk the anchovy-garlic paste with 1 egg yolk (or 1 tbs mayo), 1/2 tsp Dijon mustard, 2 tbs fresh lemon juice, and 1/2 tsp Worcestershire sauce until well combined. Continue whisking while slowly drizzling in 1/4 cup olive oil and 1/4 cup neutral oil in a steady stream to create a thick, creamy emulsion.

Finish dressing

Stir in 2 tbs grated Parmesan, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper. Taste and adjust acidity with more lemon juice or seasoning as needed. If dressing is too thick, whisk in 1–2 tsp warm water to reach desired consistency. Refrigerate if not using immediately (use within 2 days).

Toss salad

Add 1/2 cup shaved/grated Parmesan and the prepared croutons to the bowl with the romaine. Pour 3–4 tbs dressing over the greens (start with less; you can always add more) and toss gently but thoroughly until leaves are evenly coated.

Plate on chilled bowls or a large platter. Finish with additional shaved Parmesan to taste and freshly ground black pepper. Serve immediately with lemon wedges on the side.