Caesar Salad Recipe

Remove outer leaves of romaine if wilted. Cut each head crosswise into 2–3 inch pieces or tear into bite-size pieces. Rinse thoroughly under cold water, spin-dry in a salad spinner or pat dry with clean towels until leaves are crisp and mostly dry. Transfer to a large salad bowl and refrigerate while making croutons and dressing.

If using cherry tomatoes, halve them and add to the bowl just before tossing to avoid watering down the salad.

Prepare and bake croutons

Preheat the oven to 375°F (190°C). Cut the day-old bread into 1/2–3/4 inch cubes. In a large bowl, toss bread cubes with 3 tablespoons extra-virgin olive oil, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated. Spread in a single layer on a baking sheet and bake 10–14 minutes, tossing once halfway, until golden and crisp. Let cool completely.

Emulsify dressing

In a medium bowl, mash the 2 chopped anchovy fillets with 1 minced garlic clove and a pinch of salt into a paste using the back of a spoon. Add the egg yolk (or 1 tbsp mayonnaise), 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, and 1 teaspoon Worcestershire sauce. Whisk briskly to combine.

Very slowly whisk in 6 tablespoons extra-virgin olive oil a little at a time, fully incorporating before adding more, until the dressing is thick and emulsified. (Alternatively, use a small food processor or immersion blender: combine anchovy, garlic, egg yolk, mustard, lemon, and Worcestershire, then slowly stream in the oil while the blender runs.)

Stir in 1/2 cup grated Parmesan. Taste and adjust seasoning with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, plus another 1/2 tablespoon lemon juice if you prefer brighter acidity.

Remove the chilled romaine from the refrigerator. Add a light drizzle (about 1/3–1/2 cup) of dressing to the lettuce and toss gently to coat, adding more dressing a tablespoon at a time until leaves are evenly coated but not soggy. Reserve some dressing to serve on the side if desired.

Add the cooled croutons and half of the shaved Parmesan. Toss gently to combine.

Plate the salad on a large platter or divide among 4 plates. Top with remaining shaved Parmesan, freshly ground black pepper to taste, and lemon wedges on the side. Serve immediately so croutons remain crisp.