Caesar Salad Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or leave unlined if it's nonstick.

Cut bread

Tear or cut the day-old bread into 1/2- to 3/4-inch cubes until you have about 6 cups. Stale bread works best because it soaks less oil and crisps better.

Make flavored oil

In a small saucepan or microwave-safe bowl, warm 3 tbs extra-virgin olive oil with 1 tbs unsalted butter until the butter melts. Add 1 clove garlic (smashed and minced) and let it steep off heat for 2 minutes to infuse. Remove the garlic if you prefer less intense garlic flavor or leave minced pieces for more bite.

Toss and season

Place the bread cubes in a large bowl. Pour the warm garlic oil and butter mixture over the bread. Add 1/2 tsp kosher salt and 1/2 tsp dried oregano if using. Toss thoroughly so cubes are evenly coated.

Bake

Spread bread cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, tossing once halfway through, until croutons are golden brown and crisp. Watch closely last 2–3 minutes to prevent burning.

Cool

Remove from oven and let croutons cool on the sheet for at least 10 minutes; they will crisp further as they cool.

Prepare anchovy and garlic

Mince 2 anchovy fillets (or use 1 tsp anchovy paste) and 1 clove garlic finely. On a cutting board, sprinkle a pinch of salt on the garlic and mash into a paste with the side of a knife for a smoother integration into the dressing.

Whisk base

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce. Whisk until smooth.

Add aromatics and oil

Stir in the minced anchovy and garlic paste. While whisking, slowly stream in 3 tbs olive oil until the dressing emulsifies and thickens slightly. Season with 1/4 tsp freshly ground black pepper and 1/4 tsp kosher salt. Taste and adjust lemon, salt, or anchovy to preference.

Chill briefly (optional)

For best flavor melding, refrigerate the dressing for 15–30 minutes before using. Bring back to slightly less cold before tossing so it coats leaves evenly.

Prepare lettuce

Trim root end of the romaine heads, remove outer damaged leaves, and rinse well under cold water. Dry thoroughly using a salad spinner or by patting with clean towels. Tear or chop the romaine into bite-sized pieces and place in a large salad bowl.

Add cheese and dressing

Reserve 2 tbs of the grated Parmesan for garnish. Add the remaining Parmesan (about 1/2 cup) to the bowl with the lettuce. Pour 3–4 tbs of dressing over the lettuce (start with less — you can add more). Gently toss with salad tongs or clean hands until leaves are evenly coated.

Add croutons and finish

Scatter a generous handful (about 1 to 1 1/2 cups) of the cooled house-made croutons over the dressed lettuce. Finish with the reserved 2 tbs grated Parmesan and 1/2 tsp freshly ground black pepper (or to taste). Toss lightly once more and serve immediately.