Caesar Salad Recipe

Prepare lettuce

Trim root ends of romaine, discard outer wilted leaves. Rinse heads under cold water, dry thoroughly using a salad spinner or clean kitchen towels. Chop or tear into 1- to 1.5-inch pieces and place in a large salad bowl; chill briefly while finishing other components.

Finish salad

Add chopped anchovy fillets (if using) and 2 tablespoons grated Grana Padano to the dressed lettuce just before serving. Toss gently to combine and season with freshly ground black pepper to taste (about 1 tsp). Reserve additional cheese for plating.

Make dressing

In a medium bowl, whisk together 1 cup mayonnaise, 2 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbsp fresh lemon juice, 1 tsp anchovy paste (or 2 mashed anchovy fillets), and minced garlic (2 cloves). Whisk until smooth and emulsified. Stir in 2 tbsp grated Grana Padano. Taste and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, adjusting lemon or salt as needed.

Adjust texture

If dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice until desired pourable consistency is reached. Refrigerate for at least 10 minutes to let flavors meld if not using immediately.

Prep bread

Preheat oven to 375°F (190°C). Cut 8 oz day-old ciabatta baguette into 1/2- to 3/4-inch cubes. Place cubes in a large mixing bowl.

Season and roast

Toss bread cubes with 3 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet. Roast 10–14 minutes, stirring once halfway, until golden-brown and crisp. Remove from oven and while still warm, rub cubes lightly with the smashed garlic clove for a subtle garlic note. Cool to room temperature.

Prepare garlic butter

Preheat oven to 375°F (190°C) or use same oven as croutons if timing allows. In a small bowl, mix 3 tbsp softened butter with 2 minced garlic cloves, 1 tbsp finely chopped parsley and 1/4 tsp salt until evenly distributed.

Assemble and bake

Slice the whole ciabatta loaf lengthwise (or into thick slices). Spread garlic butter evenly over cut surfaces. Place on a baking sheet and bake 8–10 minutes until butter is melted and edges are lightly golden. For a crisp top, broil 1–2 minutes more watching carefully to avoid burning. Slice and serve warm alongside the salad.

To assemble the Caesar salad for 4 servings: drizzle about 1/2 cup of the prepared dressing over the chilled romaine in the large bowl (start with half and add more to taste). Toss gently but thoroughly to coat leaves. Add the roasted croutons and toss once more to distribute.

Plate the salad in individual bowls or a large platter. Sprinkle remaining 1 tbsp (approximately) grated Grana Padano over the top and add extra anchovy fillets or freshly ground black pepper if desired. Serve immediately with warm garlic ciabatta on the side.