Caesar Recipe
Hearts of romaine with Reggiano parmesan & garlic croutons.
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Ingredients
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Salad
Garlic Croutons
Finishing
Method
Garlic Croutons
Preheat and prepare bread
Preheat oven to 375°F (190°C). Spread the 1/2-inch bread cubes in a single layer on a sheet pan.
Toss with fat and seasonings
In a small microwave-safe bowl or saucepan, melt the 2 tbsp unsalted butter with 1 tbsp olive oil. Stir in 1 minced garlic clove, 1/4 tsp salt and 1/8 tsp black pepper. Pour mixture over bread cubes and toss until evenly coated.
Bake
Bake the coated bread cubes for 10–12 minutes, stirring halfway, until golden and crisp. Remove from oven and let cool. Croutons will crisp further as they cool.
Dressing & Assembly
Prepare garlic and anchovy base
In a medium bowl, mash the 2 minced garlic cloves and 2 minced anchovy fillets together with the back of a spoon (or whisk anchovy paste with garlic) until a pasty emulsion forms. This mellows the anchovy and distributes flavor.
Whisk dressing
Add 2 tbsp fresh lemon juice, 1 tsp Worcestershire, 1 tsp Dijon mustard, 1/2 tsp black pepper and 1/2 tsp sea salt to the garlic-anchovy paste. While whisking constantly, slowly drizzle in 1/2 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly.
Shave the Parmesan
Grate about 3/4 cup Reggiano Parmesan finely and reserve 1/4 cup as shavings or thin slices for garnish. If desired, use a vegetable peeler to create larger shavings.
Prepare romaine
Trim root ends from the 3 hearts of romaine, then separate leaves and rinse thoroughly. Spin or pat dry until mostly moisture-free. Tear larger outer leaves into bite-size pieces, keeping inner hearts halved or quartered if preferred for presentation.
Toss salad
Place the dry romaine in a large bowl. Add the freshly made dressing in 2–3 additions, tossing gently with tongs to coat leaves evenly but not saturate. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if needed.
Add croutons and cheese
Scatter the warm or room-temperature garlic croutons over the dressed romaine and fold in the grated Reggiano (reserve shavings for garnish).
Plate and finish
Transfer the salad to a serving platter or divide among plates. Top with the reserved Parmesan shavings and an optional 1/2 tsp lemon zest. Finish with a few cracks of fresh black pepper and serve immediately so croutons remain crisp.