Caesar Recipe

Prepare lettuce

Trim root end of romaine, separate leaves, rinse thoroughly under cold water to remove grit, then spin dry in a salad spinner or pat dry with clean kitchen towels. Tear larger leaves into bite-sized pieces and chill briefly in the refrigerator while preparing other components.

Shave Parmesan

Using a vegetable peeler or a mandoline set to a thin setting, shave the Parmesan block into thin ribbons. Reserve about 30–40 g (roughly 1/3 of the block) for serving and keep the remainder for mixing into the dressing if desired.

Preheat oven

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

Toss bread with oil and seasonings

In a large bowl, combine the bread cubes with 3 tablespoons olive oil, thyme, garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss until the cubes are evenly coated.

Bake croutons

Spread the seasoned bread cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool on the sheet; croutons will crisp further as they cool.

Emulsify base

In a medium bowl, mash the smashed garlic and chopped anchovy fillets with the back of a spoon or a fork until they form a paste. Add the egg yolk (or 1 tablespoon mayonnaise), Dijon mustard, lemon juice, and Worcestershire sauce. Whisk vigorously to combine.

Add oil slowly

While whisking continuously, drizzle in the 6 tablespoons olive oil very slowly at first to create an emulsion, then in a steady thin stream until fully incorporated. The dressing should be thick and creamy. If it becomes too thick, whisk in 1–2 teaspoons of warm water or an additional teaspoon of lemon juice to loosen to desired consistency.

Season dressing

Stir in 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Optionally stir in 1–2 tablespoons of finely grated Parmesan for extra umami.

In a large mixing bowl, add the chilled, dried romaine leaves. Pour about 3–4 tablespoons of the dressing over the lettuce (reserve extra dressing to serve on the side). Gently toss the leaves with tongs until they are evenly coated but not saturated. Add half of the herbed croutons and toss once more.

Transfer the dressed salad to a serving bowl or plate. Scatter the remaining croutons on top, then arrange the shaved Parmesan ribbons over the salad. Finish with a light grind of black pepper and an optional extra drizzle of olive oil or a squeeze of lemon.

Serve immediately so the croutons remain crisp. Pass additional dressing at the table.