Caesar Salad Recipe

Prep and toast ciabatta

Cut the ciabatta into roughly 1-inch cubes. Toss the cubes with 2 tbs extra-virgin olive oil, 1 tsp salt, and 1 tsp freshly ground black pepper until evenly coated.

Heat a large skillet or grill pan over medium-high heat. Add the bread cubes in a single layer (work in batches if needed) and cook, stirring or turning occasionally, until deeply golden and crisp, about 6–8 minutes. Alternatively, spread cubes on a baking sheet and bake at 400°F (200°C) for 10–12 minutes, tossing once, until crisp.

Remove croutons to a plate to cool. Keep warm or at room temperature until ready to toss with the salad.

Mince garlic and anchovy

Using the flat of a knife, smash the garlic cloves and finely mince them. Finely chop or mash the anchovy fillets with the garlic until they form a paste.

Emulsify

In a medium bowl, whisk together the garlic-anchovy paste, 1 tsp Dijon mustard, 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, and 1 large egg yolk (or 1 tbsp mayonnaise). Whisk vigorously while slowly drizzling in 6 tbs extra-virgin olive oil until the dressing is thickened and emulsified. If the dressing becomes too thick, whisk in 1–2 tsp water or additional lemon juice to reach desired consistency.

Whisk in 2 tbs grated Parmesan, then season to taste with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust lemon, salt, or anchovy if needed.

Prepare romaine

Remove outer leaves if any are wilted. Slice each romaine heart in half lengthwise, then cross-cut into 2–3-inch pieces, or tear by hand into bite-size pieces. Rinse and thoroughly spin or pat dry — dry leaves hold dressing better.

Place the dried romaine in a large mixing bowl. Add about three-quarters of the dressing and toss gently but thoroughly until leaves are evenly coated. Add more dressing as needed, a little at a time, to taste.

Add most of the toasted ciabatta croutons and toss once to combine so croutons are mixed throughout. Reserve a small handful of croutons for garnish.

Add 3/4 cup shaved fresh Parmesan and toss lightly. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Transfer the salad to a serving bowl or plates. Garnish with the reserved croutons and additional shaved Parmesan as desired. Serve immediately with lemon wedges.