Caesar Salad Recipe

Prep lettuce

Rinse romaine leaves under cold water, dry thoroughly with a salad spinner or clean towels, then chop into bite-sized pieces. Place in a large salad bowl and chill briefly while you finish other components.

Prepare eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat and let sit 9 minutes. Transfer to an ice bath for 5 minutes, peel, then quarter or slice and set aside.

Assemble olives and cheese

Pit and halve the Kalamata olives if not already pitted. Grate the Parmesan finely (reserve about 2 tbs for garnish) and set both aside.

Preheat the oven to 375°F (190°C). Toss bread cubes with olive oil, melted butter, minced garlic, dried oregano and salt in a bowl until evenly coated.

Spread the coated bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and let cool — croutons will firm up as they cool.

In a medium bowl, mash the minced garlic and anchovies together with the back of a spoon or a fork to form a paste. Add the egg yolk, Dijon mustard, lemon juice and Worcestershire sauce and whisk until combined.

Slowly drizzle in the olive oil while whisking vigorously (or use a blender/immersion blender) to emulsify into a smooth, creamy dressing. Stir in the grated Parmesan, then season with salt and black pepper. Taste and adjust lemon, salt or anchovy to preference.

If the dressing is too thick, whisk in 1–2 teaspoons of warm water to reach desired consistency. Chill briefly if not using immediately.

Pour about 3/4 of the dressing over the chopped romaine in the large bowl (reserve some for passing). Toss gently but thoroughly until leaves are evenly coated.

Add the grated Parmesan, Kalamata olives and most of the croutons (reserve a handful for topping). Toss lightly to combine.

Arrange the quartered hard-boiled eggs on top, sprinkle reserved Parmesan, the remaining croutons and an extra grind of black pepper. Taste and add more dressing if desired.

Serve immediately so croutons remain crisp.