Caesar Salad Recipe

Toast bread

Preheat oven to 200°C (400°F). Spread sourdough cubes in a single layer on a baking sheet.

Heat the butter and 1 tablespoon olive oil in a small saucepan or in the microwave until melted. Add the crushed garlic and let sit 1 minute to infuse, then discard the garlic solids (or finely mince and keep if you prefer a stronger garlic flavour).

Brush or toss the bread cubes with the melted butter-oil mixture so they are evenly coated. Sprinkle with 1 tsp fine sea salt and spread out again in a single layer.

Bake for 8–12 minutes, tossing once halfway, until golden and crisp. Remove and cool on a rack; croutons will continue to crisp as they cool.

In a medium bowl or the bowl of a food processor, combine the drained anchovy fillets, grated garlic, Dijon mustard, white wine vinegar, Worcestershire sauce and lemon juice. Mash together until a smooth paste forms (use the back of a spoon or pulse in the processor).

Add the egg yolks and whisk (or process) until fully incorporated and slightly thickened.

Very slowly drizzle in the oils (start with the neutral oil, then alternate small streams of olive oil) while whisking constantly to create an emulsion. If using a processor, run it while adding oils in a thin stream. Continue until the dressing is glossy and thickened (about 4–6 tablespoons of oil total).

Stir in 1 tablespoon finely grated Grana Padano and season with freshly ground black pepper and a pinch of salt to taste. Taste and adjust lemon, salt or anchovy as needed. If the dressing is too thick, whisk in 1–2 teaspoons of water to loosen.

Chill briefly (10–15 minutes) if you prefer it cold; otherwise proceed to dress the salad.

Prepare the baby gem: remove any wilted outer leaves, then halve each head lengthwise through the core so you have 8 halves. Rinse and dry thoroughly (use a salad spinner or pat dry with towels).

Place the baby gem halves in a large mixing bowl or arrange on individual serving plates, cut-side up for presentation.

Drizzle the 2 tablespoons olive oil over the leaves and season lightly with sea salt and freshly ground black pepper; toss gently to coat.

Add 3–4 tablespoons of the anchovy Caesar dressing to the bowl (reserve extra for guests to add). Toss gently and taste; add more dressing if desired, 1 tablespoon at a time, until leaves are evenly coated but not soggy.

Scatter the warm sourdough croutons over the dressed leaves.

Finish with the 40 g of grana shavings across the top. Optionally drizzle 1 tsp extra virgin olive oil and finish with a final crack of black pepper.