Caesar Salad Recipe

Prepare bread

Preheat oven to 375°F (190°C). Slice the baguette into 1/2-inch thick slices or small cubes, depending on preferred crouton shape. Place on a baking sheet in a single layer.

Season and toast

In a small saucepan or microwave-safe bowl, melt the butter with the olive oil. Brush each bread piece lightly with the butter/oil mixture. Rub the cut side of the halved garlic clove over each piece (or toss minced garlic with butter if preferred). Sprinkle the pieces evenly with 1 tsp salt. Bake 10–12 minutes, turning once halfway, until golden and crisp. Remove and let cool. Once cooled, roughly crush or pulse lightly in a food processor to make crouton crumbles if desired.

Combine base ingredients

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

Add aromatics and finish

Whisk in the minced garlic, grated Parmesan, and salt. While whisking, drizzle in the extra-virgin olive oil to emulsify the dressing. Taste and adjust seasoning — add up to 1 tsp more lemon juice or 1/4 tsp more salt if desired. The dressing should be creamy, tangy, and slightly salty.

Wash and dry the romaine leaves thoroughly (a salad spinner works best). Tear or chop leaves into bite-sized pieces and place in a large mixing bowl.

Reserve about 1 tablespoon of shaved Parmesan for garnish. Add the remaining shaved Parmesan to the bowl with the romaine.

Add about 3/4 of the dressing to the romaine and Parmesan (reserve some for guests who prefer less). Toss gently but thoroughly so leaves are lightly coated. Add crouton crumbles and toss once more to distribute evenly. Season with freshly ground black pepper to taste. Adjust by adding more dressing if desired.

Plate the salad, sprinkle the reserved shaved Parmesan over the top, and finish with an extra crack of black pepper. Serve immediately so croutons remain crisp.