Caesar Salad (sm/lg) Recipe

Prepare lettuce

Trim root end of little gem lettuces, remove outer wilted leaves, and halve each head lengthwise. Immediately rinse under cold water to remove grit, then spin or pat dry thoroughly. Keep chilled until assembly.

Just before serving, cut lemon in half; reserve 1 tablespoon lemon juice for dressing and the rest for wedges.

Make garlicky croutons

Preheat oven to 375°F (190°C). Cut bread into roughly 3/4–1 inch cubes. Toss bread cubes with 2 tbs extra-virgin olive oil and 1 clove smashed garlic (leave whole smashed clove to roast with the croutons and remove later) and 1/4 tsp sea salt on a baking sheet in a single layer. Bake 10–12 minutes, stirring once, until golden and crisp. Remove from oven, discard the roasted whole garlic clove (or rub it over warm croutons for extra garlic flavor), and let croutons cool.

Prep anchovies and garlic

If using anchovies, finely chop 2 fillets until pasty. Mince or grate 2 garlic cloves. For a milder garlic flavor, blanch garlic briefly in boiling water for 10 seconds and drain, or rub raw depending on preference.

Emulsify dressing

In a medium bowl, whisk together egg yolk (or 1 tbs mayonnaise), 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1/2 tsp Worcestershire sauce, 1 tbsp freshly squeezed lemon juice, the chopped anchovies (if using), and the minced garlic until combined. While whisking continuously, slowly drizzle in 6 tbs extra-virgin olive oil in a thin stream to create a thick, creamy emulsion. Once incorporated, whisk in 2 tbs grated Parmesan and season with 1/4 tsp freshly ground black pepper and up to 1/2–1 tsp kosher salt to taste (remember anchovies and Parmesan add salt). Taste and adjust acidity with a little more lemon juice if desired.

If dressing is too thick, whisk in 1–2 tsp warm water to loosen to desired consistency. Refrigerate briefly if made ahead; bring to room temperature before tossing.

Toss and plate (Small/large portions)

For a small portion (serves 2): Use 1–1.5 heads little gem (halved), for large (serves 4): use all 3 heads. Place halved or quartered little gems into a large mixing bowl. Add 3–4 tbs of dressing for small or 6–8 tbs for large (adjust to desired coating). Toss gently with tongs or by hand to evenly coat leaves, adding more dressing as needed — do this quickly so leaves remain crisp.

Add garlicky croutons: scatter about 1/2 cup croutons for small or 1–1 1/2 cups for large on top and gently toss once more.

Finish with shaved Parmesan: shave about 1/2 oz for small or 1 oz for large and place over the top. Grind a little extra black pepper and serve with lemon wedges and optional white anchovy fillets on the side for diners to add.

Serve immediately so lettuce stays crisp.