Caesar Salad Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Toss bread

In a large bowl, combine 3 tbsp extra-virgin olive oil, 1 tbsp melted butter, 1/2 tsp garlic powder, and 1/2 tsp salt. Add 6 cups cubed day-old bread and toss until evenly coated.

Bake

Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake for 12–15 minutes, tossing once halfway through, until golden and crisp. Remove from oven and cool on the sheet; croutons will continue to crisp as they cool.

Mince aromatics

Finely mince 3 anchovy fillets and 2 garlic cloves and place in a medium mixing bowl.

Combine yolks and flavorings

Add 2 egg yolks, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp freshly ground black pepper to the bowl with the minced anchovies and garlic. Whisk vigorously until the mixture is smooth and slightly thickened.

Emulsify oil

Very slowly drizzle 1 cup extra-virgin olive oil into the yolk mixture while whisking constantly to form a stable emulsion. Start with drops, then a thin steady stream as the emulsion holds. If it gets too thick, whisk in 1–2 tsp warm water to loosen.

Finish dressing

Whisk in 3 tbsp fresh lemon juice. Taste and adjust seasoning: add more salt, pepper, or lemon as desired. If you prefer a lighter texture, whisk in a tablespoon of warm water or more lemon juice until you reach desired consistency. Refrigerate for at least 15 minutes to let flavors meld; bring to cool room temperature before tossing.

Safety note (optional)

This recipe uses raw egg yolks. Use very fresh pasteurized eggs if preferred or substitute 3 tbsp mayonnaise for the yolks for a cooked-egg-safe version.

Prepare Romaine

Trim and remove outer leaves from 3 romaine hearts. Rinse thoroughly under cold water, spin or pat dry, then chop or tear leaves into bite-sized pieces and place in a large salad bowl. Ensure greens are very dry so dressing adheres.

Dress the salad

Add about 4–6 tablespoons of the prepared Caesar dressing to the greens (start with 4 tbsp). Toss gently and evenly with tongs, adding more dressing in small increments until leaves are lightly and evenly coated to taste.

Add cheese and croutons

Sprinkle 3 tbsp freshly grated Parmesan over the dressed greens and toss once. Add cooled croutons (use as much as desired; about 1 to 1 1/2 cups recommended) and gently toss to distribute.

Plate and garnish

Divide salad among plates or serve family-style. Finish with Parmesan shavings (about 1 oz) and freshly ground black pepper to taste. Serve immediately so croutons remain crisp.