Caesar Salad Recipe

Prepare and toast croutons

Preheat oven to 350°F (175°C). In a large bowl, toss the bread cubes with 2 tbsp olive oil, 1 tbsp melted butter, 1/2 tsp garlic powder, 1 tsp dried Italian herbs, and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway, until golden-brown and crisp. Remove from oven and let cool on the sheet; croutons will continue to crisp as they cool.

Combine aromatics and egg yolks

In a medium bowl, whisk together 2 raw egg yolks, 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 3 mashed anchovy fillets (or 1 tsp anchovy paste), 2 minced garlic cloves, and 1/2 tsp kosher salt until smooth and slightly thickened.

Emulsify with oils

While whisking vigorously (or using an immersion blender/food processor for ease), begin to drizzle in 1 cup extra-virgin olive oil in a slow, steady stream to create an emulsion. Once the mixture begins to thicken, add the remaining 1/4 cup neutral oil in a thin stream while continuing to whisk until the dressing is glossy and coats the back of a spoon. Taste and adjust seasoning with additional salt or lemon juice if needed.

Safety note

This dressing contains raw egg yolks. If you prefer, substitute pasteurized egg yolks or 3 tbsp mayonnaise (instead of yolks) and proceed with the same emulsification steps.

Place 6 cups torn romaine lettuce in a large salad bowl. Add about 1/2 cup of the grated Parmesan and a generous grind of freshly ground black pepper.

Add 3–4 tbsp of the prepared Caesar dressing to the lettuce (reserve extra dressing for guests who want more). Toss gently but thoroughly, using tongs, until leaves are evenly coated.

Sprinkle the house-made herb croutons over the dressed lettuce and finish with the remaining grated Parmesan (reserve 1–2 tbsp to grate over plates if desired). Serve immediately.