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 2 tablespoons olive oil, add 1 teaspoon minced garlic, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Toss until evenly coated.

Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and let cool. Set aside.

In a medium bowl, mash the anchovy fillets with the back of a spoon or a fork until they form a paste.

Add 2 cloves minced garlic to the anchovy paste and mash briefly to combine.

Whisk in 1 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, and 2 tablespoons olive oil until smooth.

Season with 1 teaspoon freshly ground black pepper and salt to taste. Taste and adjust lemon, salt, or anchovy intensity as desired. If you prefer a thinner dressing, whisk in 1–2 tablespoons water or additional lemon juice until you reach the preferred consistency.

Chill the dressing in the refrigerator for at least 10 minutes to let flavors meld (optional but recommended).

Wash and dry the romaine lettuce thoroughly. Tear or chop into approximately 1- to 2-inch pieces and place in a large salad bowl.

Add 2–3 tablespoons of the chilled Caesar dressing to the lettuce (reserve extra dressing to serve on the side). Toss the lettuce gently but thoroughly so each leaf is lightly coated. Add more dressing as needed but avoid overdressing; the goal is a light, even coating.

Sprinkle the freshly grated Parmesan over the dressed lettuce and toss once to combine.

Add the house-made croutons and toss gently to distribute them.

Divide the salad among 4 plates or bowls. Garnish each portion with an additional pinch of grated Parmesan if desired and serve with a lemon wedge on the side for squeezing over the salad.