Caesar Salad Recipe

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.

Place the cubed bread in a large bowl. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp garlic powder and 1/2 tsp kosher salt. Toss until cubes are evenly coated.

Spread the cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, stirring once halfway, until golden brown and crisp. Remove from oven and let cool on the sheet; they will crisp further as they cool.

In a medium bowl, combine 1/2 cup mayonnaise and 2 tbsp Greek yogurt until smooth.

Add the 2 minced anchovy fillets, 1 minced garlic clove, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and (optional) 1 tsp finely chopped capers. Whisk to combine.

Stir in 2 tbsp grated Parmesan and 2 tbsp extra-virgin olive oil to loosen the dressing. Taste and adjust seasoning with salt and freshly ground black pepper to taste. If the dressing is too thick, whisk in 1–2 tsp water or lemon juice to reach desired consistency.

Cover and refrigerate for at least 15 minutes to allow flavors to meld. Bring to cool room temperature before tossing with lettuce.

Preheat a grill or a cast-iron skillet over medium-high heat. If using a grill, oil the grates. If using a skillet, heat it dry then lightly oil the cut sides of the romaine.

Trim the base of each Romaine heart to separate and remove any wilted outer leaves. Slice each heart lengthwise into two wedges, keeping the core intact so wedges hold together.

Brush the cut faces of each romaine wedge with 1 tbsp olive oil (and the optional 1 tsp melted butter for extra browning). Season the cut faces lightly with a pinch of kosher salt and fresh black pepper.

Place the romaine wedges cut-side down on the hot grill or skillet. Grill 1–2 minutes until char marks form and the cut face is slightly wilted and browned; flip and cook the outer leaves for 20–30 seconds just to warm. Remove and transfer to serving plates, cut-side up.

Spoon roughly 2–3 tablespoons of the creamy Caesar dressing over each grilled romaine wedge, allowing some to pool in the center. Reserve extra dressing for serving if desired.

Sprinkle 1–1.5 tablespoons freshly grated Parmesan over each wedge and then scatter about 3/4 cup oven-baked croutons evenly across the portions (approximately 3/4 cup total; divide among wedges).

Finish with a few grinds of fresh black pepper and a small squeeze of lemon juice over each wedge to brighten flavors. Serve immediately while croutons are crisp and romaine is slightly warm.