Classic Caesar Recipe

Prep and roast croutons

Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tbsp olive oil, 1/2 tsp garlic powder and 1/4 tsp kosher salt in a bowl until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool.

Blend anchovies and garlic

Place the anchovy fillets and peeled garlic cloves in a small food processor or mortar. Pulse or mash until they form a smooth paste. If using oil-packed anchovies, drain but reserve a little oil to help emulsify if needed.

Emulsify the dressing

In a bowl, combine the anchovy-garlic paste with 1/2 cup mayonnaise, 2 tbsp Greek yogurt, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard and 1/2 tsp Worcestershire sauce. Whisk until smooth. Slowly drizzle in 3 tbsp extra-virgin olive oil while whisking to create a creamy emulsion. Stir in 2 tbsp freshly grated Parmesan. Taste and season with 1/4 tsp salt and additional lemon or salt as needed.

Adjust consistency

If the dressing is too thick, thin with 1–2 tsp cold water or more lemon juice until it reaches a pourable but clingy consistency.

Wash and dry the romaine hearts thoroughly. Tear or chop into bite-size pieces and place in a large mixing bowl (about 3 cups packed).

Add about half of the warm croutons and 1/3 cup of the grated Parmesan to the bowl with the lettuce.

Drizzle 3–4 tbsp of the house-made Caesar dressing over the lettuce (start with less; you can add more to taste). Toss gently with tongs until all leaves are lightly coated. Add additional dressing if desired.

Transfer the dressed salad to a serving bowl or plate. Sprinkle the remaining 1/4 cup grated Parmesan on top, add remaining croutons, and finish with freshly ground black pepper to taste (about 1/2 tsp). If desired, lay 2–4 anchovy fillets on top as a garnish and serve with lemon wedges.