Caesar Salad Recipe

Prepare anchovies and garlic

Finely mince the anchovy fillets and garlic cloves together until they form a coarse paste. Use the side of a chef's knife and a rocking motion to help create a smooth paste.

In a medium bowl, whisk together the mayonnaise, minced anchovy-garlic paste, Dijon mustard, Worcestershire sauce, lemon juice, and 2 tablespoons olive oil until smooth and emulsified.

Whisk in 1 tablespoon grated Parmesan, then season with the measured salt and black pepper. Taste and adjust: add more lemon juice for brightness, a pinch more salt for seasoning, or up to 1 tablespoon water if you prefer a thinner consistency.

Cover and refrigerate while you prepare the croutons and lettuce. Dressing can be made up to 1 day ahead.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or leave unlined if it is nonstick.

Place the bread cubes in a large bowl. Toss with 3 tablespoons olive oil, salt, and pepper until evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Roast 10–14 minutes, stirring or shaking the pan halfway through, until golden and crisp.

Immediately remove from the oven and while still warm, rub the smashed garlic clove over the croutons or toss the croutons with the smashed clove to impart a subtle garlic flavor. Allow to cool slightly.

Place the torn romaine lettuce in a large salad bowl and sprinkle 3/4 cup of the grated Parmesan over the leaves.

Add about half of the croutons to the bowl.

Pour 3 to 4 tablespoons of the dressing over the lettuce (start with 3 tablespoons). Using tongs, toss gently but thoroughly to coat the leaves. Add more dressing, 1 tablespoon at a time, until the lettuce is evenly coated but not soggy—typically 4–6 tablespoons total for 3 cups lettuce.

Add the remaining croutons, toss once more, and transfer the salad to a serving bowl or platter.

Finish by sprinkling the remaining 1/4 cup grated Parmesan over the top and a few grinds of fresh black pepper. If desired, squeeze a little fresh lemon juice over the finished salad for extra brightness.