Classic Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if wilted. Trim core and separate leaves. Rinse romaine thoroughly under cold water, shake off excess water and spin or pat dry. Tear leaves into roughly 2–3 inch pieces. Chill briefly in refrigerator (optional) until ready to assemble.

Place chilled, torn romaine in a large salad bowl. Hold off on adding dressing until croutons and dressing are ready so lettuce remains crisp.

Add cheese when assembling

Reserve about 2 tablespoons of shaved Parmesan for garnish. Toss the remaining shaved Parmesan with the dressed salad just before serving, then sprinkle reserved shavings on top.

Mince anchovies and garlic

On a cutting board, finely mince the anchovy fillets and the garlic clove together until they form a paste. Sprinkle a pinch of salt over them and continue to mash with the side of the knife to help break them down.

Combine base ingredients

In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce and red wine vinegar until smooth.

Incorporate anchovy-garlic paste

Stir the anchovy-garlic paste into the mayonnaise mixture until evenly distributed. Add 2 tablespoons olive oil and whisk briskly to begin emulsifying. Taste and add up to 1 tablespoon more olive oil if you prefer a looser dressing. Season with 1/2 teaspoon freshly ground black pepper and adjust salt carefully because anchovies and Parmesan are salty.

Adjust seasoning & consistency

If dressing is too thick, whisk in lemon juice (use the 2 tbs from the Salad ingredients) a little at a time to reach desired consistency and brightness. Taste and adjust with a touch more lemon, pepper, or a dash more Worcestershire if needed. Refrigerate if not using immediately; bring to near-chilled temperature before tossing.

Preheat oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.

Toss bread with oil & seasonings

In a large bowl, combine the cubed gluten-free bread, 2 tablespoons olive oil, garlic powder, Italian seasoning, and 1/2 teaspoon salt. Toss until cubes are evenly coated.

Bake croutons

Spread the seasoned bread cubes in a single layer on the prepared baking sheet. Bake for 10–12 minutes, tossing once halfway through, until golden brown and crisp. Watch closely near the end to avoid burning. Remove from oven and let cool; they will crisp further as they cool.

Dress and toss

Add 2–3 tablespoons of the prepared Caesar dressing to the bowl of torn romaine (start with less; you can add more). Toss gently but thoroughly to coat leaves. Add half of the baked croutons and about 3/4 cup of shaved Parmesan, then toss again to combine.

Plate and finish

Divide salad among 4 plates or bowls. Sprinkle remaining shaved Parmesan and the remaining croutons over the top. Finish with a light drizzle of the 1 tablespoon extra-virgin olive oil (from Salad ingredients) and an extra grind of black pepper to taste.

Serve

Serve immediately so lettuce stays crisp and croutons remain crunchy. Leftover dressing keeps refrigerated for up to 3 days; croutons store in an airtight container for up to 3 days.