Caesar Salad Recipe

Prepare and toast croutons

Preheat oven to 375°F (190°C). Cut focaccia into 3/4–1-inch cubes (about 8 oz yields ~4 cups cubed). In a bowl, toss focaccia cubes with 2 tbs extra-virgin olive oil, minced garlic, 1 tsp dried oregano and 1 tsp kosher salt until evenly coated. Spread in a single layer on a rimmed baking sheet.

Bake for 12–15 minutes, stirring once halfway through, until golden and crisp on edges. Remove from oven and let cool on the sheet — croutons will crisp further as they cool.

Make emulsion

In a medium bowl or small bowl of a food processor, mash anchovy fillets and 2 garlic cloves with the back of a spoon or a fork until a paste forms. Add the egg yolk (or 1 tbs mayonnaise), 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 2 tbs fresh lemon juice. Whisk vigorously to combine.

Slowly stream in 6 tbs extra-virgin olive oil while continuously whisking (or with the processor running) to form a thick, creamy emulsion. If the dressing becomes too thick, add 1 tsp warm water at a time to loosen to desired consistency.

Stir in 2 tbs grated Parmesan, 1 tsp freshly ground black pepper and 1/4 tsp kosher salt. Taste and adjust: add more lemon juice for brightness, salt for seasoning, or a pinch of anchovy if saltiness is low. Chill briefly if not using immediately.

Wash and prep lettuce

Remove outer leaves if bruised. Cut romaine heads lengthwise into halves or quarters, then chop or tear into bite-sized pieces. Rinse thoroughly under cold water, then spin dry in a salad spinner or pat dry with clean towels. Excess water will dilute the dressing.

Assemble

Place the dried romaine in a large salad bowl. Add about half (1.5 oz) of the freshly grated Parmesan to the greens.

Add 3–4 tbs of the prepared Caesar dressing to the bowl and gently toss using salad tongs until leaves are evenly coated. Add more dressing to taste (reserve any leftover for serving).

Toss in focaccia croutons (about 1 to 1 1/2 cups, or to taste) and gently mix so croutons are distributed without getting soggy immediately.

Plate the salad, finish with the remaining grated Parmesan shaved or sprinkled on top. Grind fresh black pepper over each portion and, if desired, serve with lemon wedges.