Caesar Salad Recipe

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

Cut the day-old bread into 1/2-inch cubes. If bread is very fresh, dry cubes on a baking sheet for 10 minutes first.

In a small saucepan, warm the olive oil and butter over low heat until butter is melted. Stir in minced garlic, salt and pepper and cook 30 seconds until fragrant—do not brown the garlic.

Place bread cubes in a large bowl. Pour the warm oil-butter-garlic mixture over the bread and toss gently to coat evenly.

Spread coated bread cubes in a single layer on the baking sheet. Bake for 10–14 minutes, stirring once halfway, until golden and crisp. Remove and cool completely.

If you prefer a safe raw-egg option, you can use pasteurized yolks or substitute 3 tbs mayonnaise. This recipe uses fresh yolks for a classic texture.

In a medium bowl, whisk together the egg yolks, Dijon mustard, Worcestershire sauce, chopped anchovies, minced garlic and lemon juice until smooth and slightly thickened.

While whisking constantly, very slowly drizzle in the 1/2 cup extra-virgin olive oil to emulsify the dressing. Start drop by drop, then in a thin steady stream as the mixture thickens. Alternatively, use an immersion blender or a food processor: combine yolks and flavorings, then slowly add oil until incorporated.

Whisk in 1/4 cup grated Parmigiano-Reggiano. Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, and more lemon if desired. If dressing is too thick, whisk in 1–2 tsp warm water to loosen.

Trim the outer leaves from the Romaine, halve the hearts lengthwise, then coarsely chop or tear into bite-size pieces. Rinse and spin dry in a salad spinner or pat dry thoroughly with paper towels.

Place the prepared lettuce in a large bowl. Add about three-quarters of the cooled croutons and half of the finishing 1/4 cup grated Parmigiano-Reggiano.

Pour about half of the dressing over the lettuce and toss gently but thoroughly to coat. Add more dressing, a little at a time, until leaves are evenly coated to taste (you may not need all the dressing).

Transfer the salad to a serving bowl or platter. Scatter the remaining croutons over the top, sprinkle with the remaining grated Parmigiano-Reggiano and finish with 1/4 tsp freshly ground black pepper.

Serve immediately so croutons remain crisp.