Caesar Salad* Recipe

Prepare Romaine

Wash romaine hearts thoroughly, spin dry or pat dry with paper towels. Chop or tear into bite-sized pieces to yield approximately 3 cups packed. Chill briefly if desired.

Shave Shallots and Parmesan

Using a sharp knife or mandoline, very thinly slice 2 tablespoons of shallot into rings. Use a vegetable peeler to shave about 1 cup of aged Parmesan into long thin ribbons. Reserve for plating.

Preheat oven to 375°F (190°C). Toss 3 cups bread cubes with 2 tablespoons olive oil, 1 tablespoon fine grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated. Spread in a single layer on a baking sheet.

Bake for 10–12 minutes, stirring once toward the middle of baking, until golden and crisp. Remove and cool completely on a rack. Croutons will crisp further as they cool.

In a medium bowl, combine 1 cup mayonnaise, 4 finely minced anchovy fillets, 1 teaspoon minced garlic, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, and 3 tablespoons fine grated Parmesan.

Whisk vigorously until smooth and emulsified. Taste and adjust acidity or salt — add additional lemon juice or 1–2 tablespoons water to reach desired pourable consistency. Season with 1 teaspoon black pepper. (If you prefer a looser dressing, whisk in up to 2 tablespoons more water.)

Place the prepared romaine in a large bowl. Add shaved shallots and about two-thirds of the shaved Parmesan.

Add 4–6 tablespoons of dressing (or to taste) and toss gently but thoroughly so leaves are evenly coated. Add more dressing as needed — the salad should be lightly glossy, not drowning.

Toss in Parmesan croutons (reserve a few for garnish). Plate or transfer to a serving bowl. Finish with remaining shaved Parmesan on top and a few reserved croutons. Optionally grind a bit more black pepper over the finished salad and serve immediately.