Caesar Salad & Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Spread the cubed bread in a single layer on a baking sheet.

In a small saucepan or microwave-safe bowl, melt the unsalted butter. Stir in the minced garlic, sea salt, and black pepper until combined.

Drizzle the butter mixture evenly over the bread cubes and toss with a spatula until all cubes are lightly coated.

Bake on the middle rack for 10–12 minutes, tossing once halfway through, until the croutons are golden brown and crisp. Remove from oven and set aside to cool.

In a medium bowl, combine mayonnaise, Greek yogurt, lemon juice, and Dijon mustard. Whisk until smooth.

Add the anchovy paste (or minced anchovies), Worcestershire sauce, and grated/minced garlic. Whisk thoroughly to incorporate.

Slowly stream in the extra-virgin olive oil while whisking to emulsify the dressing. The dressing should be creamy and slightly thickened.

Season with sea salt and freshly ground black pepper. Taste and adjust lemon, salt, or Worcestershire to preference. If too thick, whisk in 1 teaspoon of water at a time until desired consistency is reached.

Wash and dry the romaine lettuce thoroughly. Tear or chop into roughly 1- to 2-inch pieces and place into a large chilled bowl.

Add about two-thirds of the freshly grated Parmesan to the lettuce, reserving the remainder for topping.

Add 3–4 tablespoons of dressing to the lettuce (start light). Toss gently but thoroughly with tongs or salad utensils to coat leaves evenly. Add more dressing as needed to taste — classic Caesar is lightly dressed.

Add the warm (or room-temperature) croutons and toss once to distribute.

Transfer to a serving bowl or plates, sprinkle the remaining grated Parmesan over the top, and finish with an extra crack of black pepper. Serve immediately.