Caesar Recipe

prepare aromatics

In a medium bowl, mash the minced garlic and anchovy fillets into a rough paste using the back of a spoon or a fork. This distributes the anchovy flavor evenly.

emulsify base

Add the egg yolks, Dijon mustard, lemon juice and Worcestershire sauce to the garlic-anchovy paste. Whisk vigorously until combined and slightly thickened.

add oils slowly

Very slowly drizzle in the extra-virgin olive oil while whisking constantly to begin the emulsion. Once the mixture is cohesive, continue to add the neutral oil in a thin, steady stream while whisking until fully incorporated and the dressing is thick and creamy (about 1 cup of oil total).

finish dressing

Whisk in the grated Parmesan, then season with salt and freshly ground black pepper to taste. If dressing is too thick, whisk in up to 1 tablespoon cold water or additional lemon juice to reach desired consistency. Taste and adjust lemon, salt, or anchovy if needed.

preheat oven and toss bread: Preheat the oven to 400°F (200°C). In a bowl, toss the bread cubes with 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon freshly ground black pepper until evenly coated.

bake croutons: Spread the bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove and cool slightly.

prepare lettuce: Wash and dry the romaine lettuce thoroughly. Tear or chop into 2–3 inch pieces and place in a large salad bowl.

combine salad: Add the warm (or cooled) croutons to the lettuce. Spoon about 3/4 of the dressing over the salad and toss gently with tongs until leaves are evenly coated. Add more dressing to taste — you may not need all of it.

add cheese and finish: Add the shaved Parmesan and gently toss once more. Taste and adjust seasoning with additional black pepper or lemon juice if desired. Serve immediately so croutons stay crisp.

grill chicken (optional): If adding chicken, season breasts with 1 teaspoon salt, 1 teaspoon pepper and 1 tablespoon olive oil. Grill or pan-sear over medium-high heat for 6–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice and lay over salad before serving.