Caesar Recipe

Prepare anchovies and garlic

Finely chop the drained anchovy fillets and mince the garlic cloves until they form a paste. You can sprinkle a pinch of salt on the garlic and use the flat of a knife to mash it with the anchovies for a smoother texture.

Emulsify base

In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce and lemon juice until smooth.

Combine flavors

Stir the anchovy-garlic paste into the mayonnaise mixture. Slowly whisk in the olive oil to slightly loosen the dressing and create a silky texture.

Finish dressing

Fold in 3/4 cup of the freshly grated Parmesan, then season with salt and freshly ground black pepper to taste. Taste and adjust lemon, salt or anchovy level as desired. Set aside at room temperature while you make the croutons and prepare the lettuce.

Preheat oven

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

Toss bread with oil and seasonings

Place the bread cubes in a large bowl. Drizzle with 3 tablespoons olive oil, add 1 teaspoon salt and 1 teaspoon freshly ground black pepper, and toss until evenly coated.

Bake croutons

Spread the bread cubes in a single layer on the baking sheet. Bake for 12–15 minutes, tossing once halfway through, until golden brown and crisp.

Garlic rub

When croutons come out of the oven, while still warm, rub the cut side of the halved garlic clove over the top of the croutons for a subtle garlic aroma. Allow to cool.

Prepare lettuce

Make sure romaine leaves are thoroughly washed and dried (a salad spinner works best). Tear into bite-size pieces and place in a large salad bowl.

Assemble salad

Add the warm or room-temperature croutons to the bowl with the lettuce. Pour about half of the dressing over the lettuce and croutons.

Toss and finish

Toss the lettuce gently but thoroughly to evenly coat with dressing. Add more dressing a little at a time until desired coating is reached (you may not need the full amount). Sprinkle the remaining 1/4 cup grated Parmesan over the salad and add the finishing tablespoon of grated Parmesan. If using, arrange sliced grilled chicken on top.

Serve

Transfer to plates or serve family-style immediately. Offer extra freshly ground black pepper and lemon wedges on the side.