Caesar Salad Recipe

Prepare lettuce

Remove outer wilted leaves from the romaine. Cut the heads crosswise into 2-inch pieces or tear leaves by hand. Rinse thoroughly in cold water, spin dry in a salad spinner or pat dry with clean towels until most water is removed. Chill briefly if desired.

Shave Parmesan

Reserve about 2 tablespoons of the grated Parmesan for the dressing. Using a vegetable peeler or knife, shave or thinly slice the remaining Parmesan to create ribbons for garnish (about 3/4 cup total including ribbons and dressing portion).

Keep the prepared lettuce and shaved Parmesan ready while you make croutons and dressing so everything is served fresh.

Preheat oven to 375°F (190°C). Cut day-old bread into roughly 1-inch cubes (about 4 cups).

Toss bread cubes with 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl until evenly coated.

Spread the cubes in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and cool on a rack.

Peel and finely mince the 2 garlic cloves or grate them on a microplane. Place minced garlic and 3 anchovy fillets in a medium bowl and mash to a paste with the back of a fork (alternatively use a mortar and pestle).

Add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and the egg yolk to the garlic-anchovy paste and whisk until combined.

Whisk in 2 tablespoons fresh lemon juice. Very slowly begin to drizzle in 6 tablespoons extra-virgin olive oil while whisking constantly to emulsify the dressing. Continue until fully incorporated and dressing is slightly thickened.

Stir in 1/2 cup grated Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust: add more lemon for brightness or a pinch more salt if necessary. If you prefer a smoother dressing, pulse briefly in a blender or use an immersion blender to emulsify.

If concerned about using a raw egg, you may substitute 2 tablespoons mayonnaise and omit the egg yolk; whisk mayonnaise in when adding the oil.

In a large salad bowl, add the dried romaine pieces. Pour about half to three-quarters of the dressing over the lettuce (start with 3–4 tablespoons) and toss gently with tongs until leaves are evenly coated. Add more dressing to taste — Caesar is meant to be moderately coated but not swimming in dressing.

Add the freshly baked croutons (about 1 to 1 1/2 cups or to taste) and toss gently once more so croutons pick up some dressing.

Sprinkle or toss in the reserved grated Parmesan and finish with the Parmesan ribbons on top for presentation. Optionally squeeze the remaining lemon half over the salad for extra brightness and crack fresh black pepper to taste.

Serve immediately so croutons stay crisp.