Insalata Di Cesare Recipe

Prepare and toast

Preheat oven to 375°F (190°C). Spread the bread cubes in a single layer on a baking sheet.

Drizzle the 2 tbs olive oil over the bread cubes, sprinkle the 1 tsp fine sea salt and 1 tsp freshly ground black pepper, and toss to coat evenly.

Bake in the preheated oven for 10–12 minutes, stirring once halfway through, until golden and crisp.

Remove from oven and while still warm, rub the halved garlic clove lightly over the hot croutons (this imparts a gentle garlic flavor). Set aside to cool.

Combine the flavor base

In a medium bowl or small food processor, mash the 3 anchovy fillets with the 2 minced garlic cloves into a coarse paste. If using a bowl, use the flat side of a chef's knife or a fork to press until very smooth.

Add the egg yolk (or 1 tbs mayonnaise), 1 tsp Dijon mustard, 2 tbs fresh lemon juice and 1 tsp Worcestershire sauce. Whisk vigorously until combined and slightly thickened.

Very slowly drizzle in the 6 tbs extra-virgin olive oil while whisking constantly (or with the food processor running) to emulsify the dressing into a creamy texture.

Stir in the 2 tbs freshly grated Parmigiano-Reggiano, then season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to balance saltiness and acidity.

If dressing is too thick, thin with 1–2 tsp water or additional lemon juice to reach desired consistency.

Place the 3 cups chopped romaine lettuce in a large salad bowl. Add the 1 cup halved cherry tomatoes.

Add about two-thirds of the prepared croutons to the bowl.

Drizzle approximately 4–5 tbs of the Classic Caesar Dressing over the lettuce and tomatoes (use more or less to taste). Toss gently but thoroughly so leaves are evenly coated.

Taste and add more dressing, salt, or pepper if needed.

Top the salad with the remaining croutons and shave or sprinkle the 1 oz Parmigiano-Reggiano over the top. Serve immediately with lemon wedges if desired.