Caesar Salad Recipe

Prep and Toast

Preheat oven to 350°F (175°C). Spread the torn bread pieces on a baking sheet in a single layer. Drizzle 2 tablespoons olive oil evenly over the bread and toss with your hands so pieces are lightly coated.

Bake the bread for 8–12 minutes, stirring once or twice, until crisp and golden. Remove from oven and let cool slightly.

Transfer toasted bread to a bowl or food processor. Add chopped parsley, chopped thyme, garlic powder, salt, and pepper. Pulse briefly in the food processor until coarse breadcrumbs form (or chop/mix by hand) — you want small irregular crumbs, not powder. Set aside to cool completely.

Emulsify the Dressing

In a medium bowl, combine mayonnaise, minced anchovy fillets, Dijon mustard, grated garlic, Worcestershire sauce, lemon juice, and 1 teaspoon kosher salt. Whisk until smooth.

Slowly whisk in 2 tablespoons extra-virgin olive oil until dressing is glossy and emulsified. Season with 1 teaspoon freshly ground black pepper and taste; adjust salt and lemon as desired. If dressing is too thick, whisk in 1–2 teaspoons water to reach desired consistency.

Prepare the Greens

Trim bases of Little Gem heads, separate leaves, rinse thoroughly and spin or pat dry. Remove tough kale stems and chop leaves into bite-sized pieces (about 1-inch). Blot or spin kale dry.

Tear or roughly chop Little Gem leaves into similar bite-sized pieces and place in a large mixing bowl. Add chopped kale.

Add about two-thirds of the dressing to the bowl (reserve the rest to dress individual plates). Using clean hands or salad tongs, gently but thoroughly toss the greens until evenly coated. Taste and add additional dressing as needed (you may not need all the dressing).

Sprinkle the herbed breadcrumbs over the dressed greens and toss gently to combine so some crumbs stick to leaves.

Add the freshly grated Reggiano (approximately 3 tablespoons) and toss once more to distribute. Reserve a small pinch for finishing.

Divide the salad among 4 plates or serve family-style. Finish each portion with a light drizzle of the optional 1 teaspoon olive oil (for sheen) and a final sprinkle of Reggiano and a few extra breadcrumbs for crunch.