Caesar Salad* Recipe

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

Toss bread cubes with 3 tablespoons extra-virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until evenly coated.

Bake until golden and crisp, 10–14 minutes, stirring once halfway through. Remove from oven and let cool slightly.

While still warm, rub the warm croutons lightly with the smashed garlic cloves to impart garlic flavor. Discard garlic or reserve for dressing if desired.

In a medium bowl or in the bowl of a blender/food processor, mash the minced garlic and anchovy fillets into a smooth paste using the back of a spoon or a microplane grater.

Add the egg yolk, Dijon mustard, lemon juice, red wine vinegar and Worcestershire sauce. Whisk vigorously until combined and slightly thickened.

While whisking continuously (or with the blender running on low), drizzle in the 6 tablespoons neutral oil in a slow, steady stream to emulsify the dressing. Once mostly emulsified, whisk in 1 tablespoon extra-virgin olive oil for flavor.

Stir in the 1/2 cup finely grated Parmigiano-Reggiano. Taste and adjust seasoning with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, and additional lemon juice if desired.

If you prefer a lighter dressing, thin with 1–2 teaspoons of water or additional lemon juice until desired consistency is reached. Chill briefly if not using immediately.

Safety note

If serving to children, pregnant people, or immunocompromised guests, use pasteurized egg yolk or substitute with 3 tablespoons mayonnaise to avoid raw egg.

Place the 8 cups of baby gemstone lettuce into a large mixing bowl. Gently toss to loosen and aerate leaves.

Add about two-thirds of the shaved Reggiano and two-thirds of the Gouda shavings to the bowl.

Pour 4–6 tablespoons of the dressing over the greens (start with less; you can add more to taste). Using tongs, toss the lettuce thoroughly but gently to coat each leaf lightly and evenly.

Taste and add more dressing if needed. Add additional grated Reggiano or a squeeze of lemon if desired.

Transfer dressed greens to a serving platter or individual plates. Scatter the garlic croutons over the top and sprinkle the remaining Reggiano and Gouda shavings.

Arrange white anchovies on the side or drape 1–2 fillets per serving atop the salad if requested. Serve immediately.