Classical Caesar Recipe

Prepare lettuce

Remove outer leaves if wilted. Trim root end and halve or quarter romaine hearts lengthwise depending on size. Rinse under cold water, spin or pat dry thoroughly. Chill in refrigerator until ready to toss.

Assemble and finish

In a large bowl, add chilled torn or chopped romaine. Pour dressing over romaine (start with about half the dressing and add more to taste) and toss gently until leaves are evenly coated. Add croutons and most of the shaved Parmesan, toss lightly once more. Transfer to serving bowl or individual plates, sprinkle remaining Parmesan shavings and finish with freshly ground black pepper. Serve immediately with lemon wedges to squeeze over if desired.

Preheat oven to 375°F (190°C). Spread cubed bread on a rimmed baking sheet. Drizzle 3 tbs olive oil over the cubes and sprinkle 1 tsp kosher salt. Toss with your hands so oil and salt coat the cubes evenly. Toast in the oven for 10–14 minutes, stirring halfway, until golden and crisp. As soon as croutons come out of the oven, rub the peeled garlic clove over the hot croutons (the garlic will impart flavor without large pieces). Let cool while you make the dressing.

Bring eggs to room temperature before starting (about 20 minutes out of fridge). If you prefer to avoid raw eggs, see note: you can use pasteurized yolks or make an eggless version (not covered here).

In a medium bowl or the bowl of a food processor, combine 2 egg yolks, 3 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 4 anchovy fillets, 1 minced garlic clove, and 1 tsp salt. Whisk (or pulse in processor) until the mixture is smooth and slightly lighter in color.

Very slowly, whisk in the oils: start by drizzling in 3 tbs extra-virgin olive oil in a thin steady stream while whisking vigorously to emulsify. Then add 1 tbs neutral oil in the same way to help stabilize the emulsion. If using a food processor, run it while slowly adding oils until thickened. The dressing should be silky and coat the back of a spoon.

Stir in 1 cup finely grated Parmesan cheese by hand until fully incorporated. Taste and adjust: add more lemon juice for brightness, a touch more salt if needed, or an extra anchovy for umami. If the dressing is too thick, whisk in 1–2 tsp warm water to loosen slightly.

Keep dressing chilled until ready to use. Use about 3/4–1 cup dressing for the romaine quantity here (start with less and add to taste). Leftover dressing will keep in an airtight container in the refrigerator for up to 3 days.