Caesar Salad Recipe

Prepare lettuce

Trim and discard any wilted outer leaves from the romaine hearts. Slice each head lengthwise into quarters, then chop crosswise into 1-1.5 inch pieces. Rinse briefly in cold water, spin dry in a salad spinner or pat dry thoroughly with clean towels. Transfer to a large mixing bowl and chill in the refrigerator while you make the dressing and croutons.

Shave or grate 1/2 cup Parmesan: use a vegetable peeler to shave long ribbons from a wedge for presentation and finely grate remaining for tossing if desired.

Combine base ingredients: In a medium bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons Greek yogurt until smooth.

Add flavor components: Whisk in 2 tablespoons fresh lemon juice, 1 tablespoon fresh orange juice, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 teaspoon anchovy paste until emulsified.

Add aromatics and cheese: Stir in 2 minced garlic cloves and 2 tablespoons finely grated Parmesan. Taste and season with 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper. If the dressing is too sharp, whisk in 1 teaspoon honey.

Adjust consistency and chill: If dressing is too thick, whisk in up to 1 tablespoon cold water to loosen. Cover and refrigerate at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

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

Toss bread with fat and garlic: In a large bowl, combine 3 cups cubed day-old bread with 2 tablespoons olive oil, 1 tablespoon melted unsalted butter, 2 minced garlic cloves, and 1/2 teaspoon kosher salt. Toss until the cubes are evenly coated.

Bake until golden: Spread the bread cubes in a single layer on the prepared sheet. Bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove and let cool. If you prefer a stronger garlic flavor, immediately toss with an additional 1/2 teaspoon minced garlic while still warm.

Dress the salad: Remove chilled romaine from fridge. Add about 3/4 of the dressing to the bowl (start with roughly 3 tablespoons dressing per head equivalent). Using salad tongs or clean hands, toss gently to coat the leaves evenly. Add more dressing to taste, but avoid overdressing — the leaves should be lightly glossy, not swimming.

Add croutons and cheese: Fold in the cooled garlic croutons and 2 tablespoons grated Parmesan. Reserve a few shaved Parmesan ribbons for garnish.

Plate and finish: Divide the salad among 4 plates or serve family-style. Top each portion with shaved Parmesan ribbons and a light grind of black pepper. Serve immediately so croutons remain crisp.