Caesar Salad Recipe

Drain and rinse capers well in a fine mesh sieve. Pat dry thoroughly with paper towels; removing moisture reduces splatter and yields crisper capers.

Heat neutral oil in a small shallow skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer).

Add capers in a single layer. They will sputter and pop; fry for 1–2 minutes until they are puffed and crisp. Use a slotted spoon to transfer them to a paper-towel-lined plate to drain and cool. Lightly season with a pinch of salt if desired. Reserve until assembly.

Preheat oven to 375°F (190°C).

In a large bowl, toss the bread cubes with 3 tbs extra-virgin olive oil, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Spread the bread cubes in a single layer on a baking sheet. Bake 12–15 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool. Keep at room temperature until assembly.

If using raw egg yolk: allow the egg to come to room temperature for 10 minutes. If you prefer no raw egg, substitute 1 tbs mayonnaise and skip the yolk steps.

Place anchovy fillets and garlic cloves on a cutting board and mince to a paste, or crush together in a mortar and pestle. Alternatively, place them in a food processor.

In a medium bowl, whisk the anchovy-garlic paste with Dijon mustard, lemon juice, Worcestershire sauce, and the egg yolk (or mayonnaise substitute) until smooth.

Continue whisking and slowly drizzle in 1/2 cup extra-virgin olive oil in a thin steady stream to emulsify the dressing into a thick, glossy consistency. If the dressing becomes too thick, whisk in 1–2 tbs warm water to loosen.

Stir in 1/4 cup grated parmesan and season with 1/4 tsp freshly ground black pepper and salt to taste. Taste and adjust lemon, salt or anchovy intensity as desired. Refrigerate if not using immediately; bring to room temperature before tossing.

Trim and wash the romaine hearts. Remove any damaged outer leaves. Slice each heart lengthwise into halves or quarters depending on preferred presentation; you can also rough chop into 1- to 2-inch pieces.

Spin or pat the romaine very dry—dressing adheres best to dry leaves.

Place the romaine in a large salad bowl. Add about two-thirds of the garlic croutons and half of the grated parmesan.

Add 3–4 tbs of the prepared Caesar dressing to the bowl and gently toss to coat the leaves evenly. Add more dressing, 1 tbs at a time, until the leaves are lightly but thoroughly dressed (you may not need all the dressing).

Taste and adjust seasoning with additional black pepper or a small pinch of salt if necessary.

Transfer to a serving platter or individual plates. Garnish with remaining grated parmesan, the remaining croutons, and scatter the frizzled capers over the top for a crisp, briny finish.

Serve immediately so croutons and capers remain crisp.