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Ingredients
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Caesar Dressing
Croutons
Salad
Method
Caesar Dressing
- 1
Prepare base
In a medium bowl, whisk together 2 egg yolks, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce until smooth.
- 2
Add aromatics
Stir in 4 finely chopped anchovy fillets and 1 minced garlic clove. Whisk until the mixture is fairly uniform; the anchovies should begin to dissolve into the mixture.
- 3
Emulsify oils
While whisking constantly, begin to add the oils very slowly. Start by streaming in 3 tablespoons extra-virgin olive oil drop by drop, then once the dressing begins to thicken, pour the remaining 5 tablespoons neutral oil in a slow steady stream while continuing to whisk until fully incorporated and creamy.
- 4
Finish dressing
Whisk in 3 tablespoons finely grated Parmesan cheese, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning or lemon juice as needed. If you prefer a cooler dressing, refrigerate for 15–20 minutes before using.
Croutons
- 5
Prep and season
Preheat the oven to 375°F (190°C). Toss 4 cups 1-inch bread cubes with 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.
- 6
Roast
Spread the bread cubes in a single layer on a baking sheet. Roast for 10–14 minutes, tossing once halfway through, until golden brown and crisp.
- 7
Garlic rub (optional)
Remove croutons from the oven and while still warm, rub with the cut side of 1 halved garlic clove for a subtle garlic flavor. Cool completely before adding to the salad.
Salad Assembly
- 8
Toss lettuce with dressing
Place 10 cups torn Romaine lettuce in a large mixing bowl. Add about 3/4 of the prepared dressing (start with approximately 4–5 tablespoons) and toss gently but thoroughly to coat the leaves evenly. Add more dressing if you prefer a wetter salad.
- 9
Add croutons and cheese
Add the cooled croutons and 1 cup shaved Parmesan cheese to the dressed lettuce. Toss lightly to combine so croutons remain somewhat crisp.
- 10
Plate and garnish
Divide the salad among 4 plates (or serve family-style). Sprinkle remaining shaved Parmesan over the top and garnish with up to 4 anchovy fillets if desired. Finish with a crack of fresh black pepper.