Caesar Salad – Agf Recipe

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, toss the bread cubes with 2 tablespoons olive oil, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.

Spread the cubes in a single layer on the prepared baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and cool on the sheet; croutons will crisp further as they cool.

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth.

Add the minced anchovies (or anchovy paste), 2 minced garlic cloves, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Whisk to combine.

Slowly drizzle in 2 tablespoons extra-virgin olive oil while whisking to emulsify. Stir in 2 tablespoons freshly grated Parmesan. Taste and adjust seasoning with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, adding more lemon or salt as desired.

If dressing is too thick, thin to desired consistency with 1–2 teaspoons water. Chill for at least 10 minutes to allow flavors to meld, or refrigerate up to 3 days.

Tear or chop the romaine into bite-sized pieces and place in a large chilled bowl. Pat dry with paper towels if needed to remove excess moisture.

Add about 3/4 cup of the prepared dressing to the lettuce (reserve extra dressing to taste). Toss gently but thoroughly to coat leaves evenly. Add more dressing if desired.

Add 3 cups of house-made croutons to the dressed lettuce and toss briefly to combine.

Sprinkle 1/2 cup freshly grated Parmesan over the salad and toss lightly, reserving a little for finishing.

Divide the salad among 4 plates or bowls. Top each portion with a final dusting of Parmesan and 1 crouton handful if desired. Serve with a lemon wedge on the side to squeeze over the salad just before eating.