Caesar Salad Recipe

Prepare lettuce

Trim core from romaine heads, separate leaves, rinse under cold water, and spin or pat dry thoroughly. Tear larger leaves into 2–3" pieces. Chill in refrigerator until ready to assemble.

Shave or grate remaining 3/4 cup Grana Padano: reserve 1/4 cup finely grated for the dressing and roughly shave or flake 3/4 cup for finishing the salad.

Preheat and prep

Preheat oven to 375°F (190°C). Cut day-old bread into roughly 3/4–1" cubes for a rustic texture.

Season and toast

Toss bread cubes in a large bowl with 4 tbs extra-virgin olive oil, smashed garlic cloves (toss whole with the bread so they infuse oil but remove before serving), 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Spread in a single layer on a baking sheet and bake 12–18 minutes, stirring once halfway, until golden and crisp. If you used whole garlic pieces, discard them after baking.

Cool croutons on the pan to room temperature; they will crisp further as they cool.

Whisk base

In a medium bowl, vigorously whisk together 2 egg yolks, 3 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 4 minced anchovy fillets, and 1 finely grated garlic clove until smooth and slightly thickened.

Emulsify oils

While whisking constantly, begin adding the oils very slowly in a thin stream: first the extra-virgin olive oil (3/4 cup) combined with the neutral oil (1/4 cup). Continue whisking until the dressing is fully emulsified and glossy. Alternatively, use an immersion blender or food processor: combine yolks and flavorings, then stream in oils until thick.

Finish dressing

Stir in 1/4 cup finely grated Grana Padano, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust: add up to 1 tbs more lemon juice for brightness or a pinch more salt if needed. Refrigerate for at least 10 minutes to let flavors meld; dressing will keep 2–3 days refrigerated in an airtight container (raw yolks considered).

In a large chilled bowl, lightly toss the dried romaine leaves with enough dressing to coat (start with about 1/2 cup dressing for 4 servings and add more as needed). Use tongs to lift and turn leaves gently so they are evenly coated but not drenched.

Add rustic croutons and toss gently to combine so croutons are distributed evenly.

Transfer to serving plates or a large platter. Finish with shaved or flaked Grana Padano over the top, sprinkle freshly ground black pepper to taste, and serve with lemon wedges on the side for optional extra acidity.