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Ingredients
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Salad
Caesar dressing (classic, anchovy-garlic)
Croutons
Garnish
Method
Prepare vegetables
Wash and rough tear greens
Remove core from romaine and roughly tear leaves into bite-sized pieces. Place in a large salad bowl. Rinse frisée and radicchio under cold water, spin or pat dry thoroughly, then add to the bowl. Chop parsley finely and sprinkle over the greens.
Season the greens very lightly with about 1/4 tsp of the black pepper; final seasoning will come after dressing is added.
Make croutons
Toss and bake
Preheat oven to 375°F (190°C). Toss the bread cubes with 3 tbsp olive oil and 1 tsp salt until evenly coated. Spread in a single layer on a rimmed baking sheet.
Garlic rub
Bake for 10–12 minutes, turning once, until golden and crisp. Remove from oven and while still warm rub the halved garlic clove over the hot croutons for a subtle garlic flavor. Allow to cool.
Classic Caesar dressing
Start with anchovy and garlic
In a medium bowl or mortar, mash the anchovy fillets with the 2 garlic cloves into a smooth paste. If using a blender or food processor, pulse briefly until combined.
Emulsify
Add the 2 egg yolks, 1 tsp Dijon, 2 tbsp lemon juice and 1 tsp Worcestershire sauce to the anchovy-garlic paste. Whisk (or pulse) vigorously until incorporated. Very slowly drizzle in the 1 cup extra-virgin olive oil while whisking constantly to create a thick, glossy emulsion. If dressing becomes too thick, add 1 tsp warm water at a time to loosen slightly.
Finish and season
Stir in the 1 cup grated Parmigiano-Reggiano and 1 tsp salt. Taste and adjust lemon, salt or pepper to preference. The dressing should be savory, bright, and slightly tangy.
Assemble salad
Dress the greens
Just before serving, add about 3/4 of the dressing to the bowl of greens (reserve some to serve extra). Toss gently but thoroughly so leaves are evenly coated. Add more dressing if needed — the goal is a light but complete coating, not a pool of dressing.
Add croutons and cheese
Scatter the cooled croutons over the dressed greens and toss once more. Add about 1/2 cup of the Parmigiano-Reggiano shavings and gently combine, reserving some shavings for garnish.
Transfer to a serving platter or individual bowls. Top with remaining cheese shavings, a grind of fresh black pepper, and lemon wedges on the side for those who want extra brightness.