Classic Caesar Recipe
Hearts of Romaine, House-made Caesar Dressing, Herb Roasted Croutons, Shaved Pecorino Romano Cheese
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Ingredients
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Salad
House-made Caesar dressing
Herb roasted croutons
Method
Herb roasted croutons
- 1
Preheat and prepare
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- 2
Toss bread with oil and herbs
In a large bowl, combine 4 cups bread cubes, 3 tbs olive oil, 1 tsp minced garlic, 2 tbs chopped parsley, 1 tsp chopped thyme, 0.5 tsp salt and 0.25 tsp pepper. Toss until bread is evenly coated.
- 3
Bake
Spread bread cubes in a single layer on the prepared baking sheet. Bake 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove and cool on the sheet; croutons will crisp further as they cool.
House-made Caesar dressing
- 4
Combine base ingredients
In a medium bowl, whisk together 2 room-temperature egg yolks, 4 minced anchovy fillets, 2 minced garlic cloves, 1 tbs Dijon mustard, 2 tbs fresh lemon juice and 1 tsp Worcestershire sauce until smooth and slightly thickened.
- 5
Emulsify oil
Very slowly drizzle in 0.5 cups extra-virgin olive oil while whisking vigorously to create a smooth emulsion. If you prefer a lighter dressing, substitute up to half the oil with a neutral oil (grapeseed).
- 6
Finish and season
Whisk in 0.25 cups grated Parmesan or Pecorino, then season with 0.5 tsp fine sea salt and 0.5 tsp freshly ground black pepper. Taste and adjust lemon, salt, or anchovy as needed. If dressing is too thick, whisk in 1–2 tsp warm water to loosen.
Salad assembly
- 7
Prepare romaine
Rinse hearts of romaine under cold water, dry thoroughly (use a salad spinner or pat dry). Chop or tear into bite-sized pieces and place into a large salad bowl (about 6 cups packed).
- 8
Toss with dressing
Add 3–4 tbs of the house-made Caesar dressing to the romaine (reserve additional dressing for guests). Toss gently but thoroughly so leaves are evenly coated. Add more dressing to taste, but avoid overdressing; classic Caesar is lightly coated.
- 9
Add croutons and cheese
Scatter a generous handful (about 1 to 1.5 cups) of the herb roasted croutons over the dressed romaine. Top with 1 cup shaved Pecorino Romano, reserving a small amount to finish at the table.
- 10
Serve
Transfer to serving plates or leave in the bowl. Finish with additional cracked black pepper and lemon wedges on the side. Serve immediately so croutons remain crisp.