Classic Caesar Recipe

Prepare lettuce

Trim core from romaine heads, separate leaves, discard any wilted outer leaves. Rinse thoroughly under cold water, then spin or pat dry until leaves are very dry. Tear leaves into bite-sized pieces and chill while you make other components.

Make croutons

Preheat oven to 375°F (190°C). Toss bread cubes with 2 tablespoons olive oil and 1 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet. Bake 10–15 minutes, stirring once halfway, until golden and crisp. Remove and cool on a rack.

Mince anchovies and garlic

Using a chef's knife, finely mince the anchovy fillets and garlic together to create a paste (or mash them together with the side of the knife). This helps them incorporate smoothly into the dressing.

Emulsify dressing

In a medium bowl, combine minced anchovy-garlic paste, 1 tablespoon mayonnaise (or egg yolk), 1 teaspoon Dijon, 1 teaspoon Worcestershire, 3 tablespoons lemon juice, and 1 teaspoon kosher salt. Whisk to blend. Slowly drizzle in the 1 cup extra-virgin olive oil in a thin stream while whisking constantly to create a smooth emulsion. Alternatively, use a small blender or immersion blender: place all components except oil and Parmesan in the jar, blend briefly, then stream in the oil until thickened.

Finish dressing

Stir in 1 cup grated Parmesan and season with 1 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, more salt or anchovy for umami, or thin with a teaspoon or two of water if too thick. Chill briefly if desired; dressing can be held refrigerated for up to 2 days.

Toss salad

Place the dried romaine leaves in a large bowl. Add about 3/4 of the dressing (reserve some to adjust), add most of the croutons and half the shaved Parmesan. Gently toss with tongs or by hand until leaves are evenly coated. Add additional dressing sparingly; classic Caesar is lightly coated, not drenched.

Plate and serve

Divide the dressed lettuce among plates or serve family-style. Scatter remaining croutons on top, finish with the remaining shaved Parmesan and a crack of freshly ground black pepper to taste. Serve immediately so croutons remain crisp.