Caesar Salad Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

Place the bread cubes in a large bowl. Drizzle with 3 tablespoons olive oil, add 1 minced garlic clove, 1/2 teaspoon dried oregano (if using), and 1/4 teaspoon salt. Toss until cubes are evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool on the sheet. Croutons will crisp further as they cool.

In a medium bowl, mash the 3 minced anchovy fillets and 2 minced garlic cloves into a coarse paste using the back of a spoon or a fork. This builds the savory base for the dressing.

Add 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce to the anchovy-garlic paste. Whisk until smooth.

Slowly whisk in 3 tablespoons olive oil until the dressing emulsifies and thickens slightly.

Stir in 1/2 cup grated Parmesan cheese, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon salt. Taste and adjust acidity with more lemon juice or seasoning as desired. If you prefer a thinner dressing, whisk in 1–2 tablespoons water.

Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. Bring to room temperature before tossing with the lettuce for best texture.

Wash the Romaine lettuce thoroughly, spin or pat dry, then tear or chop into bite-size pieces. Measure about 3 cups packed for 2–3 servings (adjust quantity for more diners).

Place the lettuce in a large salad bowl. Sprinkle 1/2 cup freshly grated Parmesan over the leaves.

Add the cooled homemade croutons (use all or reserve some for topping), and gently toss to combine.

Add 3–4 tablespoons of the prepared Caesar dressing to the bowl (start conservatively). Toss the salad gently but thoroughly so the dressing coats the leaves. Add more dressing, up to about 1/2 cup, according to taste.

Season the tossed salad with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, then toss briefly to distribute seasoning. Taste and adjust if needed.

Serve immediately on chilled plates. Garnish with extra grated Parmesan and lemon wedges on the side for squeezing over individual portions.