Caesar Salad* Recipe

Mince anchovy and garlic

Finely mince the anchovy fillets and garlic cloves together on a cutting board until they form a paste (this mellows the garlic and distributes the anchovy flavor).

In a medium bowl, combine the minced anchovy-garlic paste with mayonnaise, Dijon mustard, Worcestershire sauce, and fresh lemon juice. Whisk until smooth.

Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing emulsifies and becomes glossy.

Stir in the 2 tablespoons of freshly grated Parmesan, taste, and season with salt (start with 1/4 tsp and increase if needed). If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice to reach desired consistency.

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

Preheat oven to 375°F (190°C).

Place bread cubes in a bowl; toss with 2 tablespoons olive oil, garlic powder, and 1 teaspoon salt until evenly coated.

Spread in a single layer on a baking sheet and bake 8–12 minutes, tossing once, until golden brown and crisp. Cool completely before using.

Tear or chop the washed romaine into bite-size pieces (if not pre-chopped). Dry thoroughly using a salad spinner or clean towels so dressing adheres better.

Place the romaine in a large bowl. Add 3/4 of the grated Parmesan and about half of the croutons.

Add the house-made Caesar dressing a little at a time (start with about 3 tablespoons), and toss gently with tongs until evenly coated. Continue adding dressing until the leaves are lightly but thoroughly dressed (approximately 4–6 tablespoons total, depending on preference).

Taste and adjust: add more salt or lemon juice if desired. Sprinkle remaining Parmesan over the top, add remaining croutons, and finish with a crack of freshly ground black pepper.

Serve immediately on chilled plates.