Caesar Salad Recipe

Prepare lettuce

Remove outer wilted leaves from the romaine. Rinse heads under cold water, then pat dry thoroughly with a salad spinner or clean kitchen towels. Trim the stem ends, then cut each head vertically into 1- to 1.5-inch wide ribbons or break into bite-size pieces by hand. Place in a large chilled bowl.

Add cheese and tomatoes

Reserve about 2 tablespoons of the grated Parmesan for garnish. Add the remaining Parmesan to the salad bowl. If using, halve the cherry tomatoes and add them to the bowl. Keep chilled while you finish the croutons and dressing.

Preheat oven to 375°F (190°C). On a baking sheet, toss bread cubes with 3 tbs olive oil, garlic powder, 1 tsp salt and 1 tsp freshly ground black pepper until evenly coated. Spread into a single layer and bake 10–14 minutes, tossing once halfway, until golden and crisp. Cool slightly before adding to salad.

Make the base

In a medium bowl or the bowl of a food processor, mash the garlic cloves and anchovy fillets into a coarse paste with the back of a spoon or a muddler. Add the Dijon mustard, Worcestershire sauce, and lemon juice and whisk to combine.

Emulsify

If using egg yolk: whisk the yolk into the mixture. If you prefer not to use raw egg, use 1 tbs mayonnaise instead and skip the yolk. With the whisk running (or the processor on low), begin streaming in the oils: first the 1 dl extra-virgin olive oil in a thin steady stream to start the emulsion, then the 2 tbs neutral oil. Continue until dressing is thick and glossy.

Finish dressing

Whisk in 1 tbs grated Parmesan, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust acidity with more lemon juice, salt, or pepper as needed. If dressing is too thick, thin with 1–2 tbs water.

Just before serving, drizzle about half the dressing over the romaine and toss gently with tongs to coat. Add croutons and toss again to combine. Add more dressing as needed to lightly coat leaves (about 2–4 tablespoons more). Sprinkle the reserved 2 tablespoons Parmesan over the top and finish with a few grinds of black pepper.

Serve immediately on chilled plates so leaves stay crisp.