Caesar Salad Recipe

Remove outer wilted leaves from romaine. Rinse each head under cold running water, then separate leaves and soak briefly in a bowl with about 2 cups cold water to remove grit. Lift leaves out (don’t pour water out) and spin dry in a salad spinner or pat dry thoroughly with clean kitchen towels. Tear or chop into bite-sized pieces and refrigerate until ready to assemble.

Prep and bake croutons

Preheat oven to 375°F (190°C). Cut the bread into 1/2- to 3/4-inch cubes. In a large bowl, combine 3 tbs extra-virgin olive oil, melted butter (if using), minced garlic, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Add bread cubes and toss until evenly coated. Spread in a single layer on a baking sheet and bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Let cool on the sheet. Reserve.

Make the emulsion-based dressing

In a medium bowl or shallow bowl, smash the garlic clove with the side of a knife and sprinkle a pinch of salt; using the flat side of the knife, press into a paste. Add the anchovy fillets and mash together until nearly dissolved. Whisk in the egg yolk (or 1 tbs mayonnaise), Dijon mustard and lemon juice until combined. Add Worcestershire sauce. Very slowly drizzle in 6 tbs extra-virgin olive oil while whisking vigorously to form a smooth emulsion (alternatively, use a small food processor or immersion blender and stream the oil in). Stir in 1/2 cup grated Parmigiano-Reggiano. Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper; adjust lemon or salt to preference. If dressing is too thick, whisk in 1–2 tsp water to loosen.

Food safety note (if using raw egg)

If concerned about raw egg, use a pasteurized egg yolk or substitute 1 tbs mayonnaise. Keep dressing refrigerated and use within 48 hours.

In a large chilled salad bowl, place the prepared romaine. Spoon about 3 to 4 tbs of dressing over the lettuce (start conservatively). Toss gently but thoroughly to coat leaves evenly; add more dressing a tablespoon at a time until desired coverage. Add the croutons and toss once to combine.

Add the reserved 1/2 cup shaved Parmigiano-Reggiano on top and finish with a light grind of the remaining 1/4 tsp black pepper. Taste and adjust with extra lemon juice, salt or cheese as needed. Serve immediately.