Caesar Recipe

Prep and toast

Preheat oven to 375°F (190°C). In a large bowl, toss the bread cubes with 2 tbs olive oil, 1 tbs melted butter, 1/2 tsp garlic powder, and 1/2 tsp sea salt until evenly coated. Spread the cubes in a single layer on a baking sheet.

Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool on the baking sheet. Set aside.

Flavor base

In a medium bowl, mash the 2 smashed garlic cloves and the finely chopped anchovy fillets together with the flat side of a chef's knife or a fork into a coarse paste. This softens the garlic/anchovy and integrates their flavors.

Emulsify yolks and acids

Add the 2 egg yolks, 3 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 1/2 tsp kosher salt to the garlic-anchovy paste. Whisk vigorously until smooth and slightly thickened.

Slowly add oil

Very slowly, while whisking constantly, begin drizzling in the 1/2 cup extra-virgin olive oil in a thin stream to emulsify. After about half of the olive oil has been incorporated, you can add the 2 tbs neutral oil to help the emulsion form and continue whisking until fully combined and glossy. If the dressing becomes too thick, whisk in 1 tsp water at a time to loosen to desired consistency.

Finish dressing

Stir in the 1/2 cup grated Parmesan until blended. Taste and adjust seasoning—add up to an additional 1/4 tsp salt or more lemon juice if you prefer brighter acidity. If you prefer a cooked (safer) version, you can use pasteurized egg yolks or briefly temper the yolks with a tablespoon of very hot oil while whisking.

Prepare lettuce

Trim root end of each romaine head, remove outer wilted leaves, and halve each head lengthwise. Slice crosswise into 1- to 1.5-inch pieces or tear into bite-size pieces. Dry thoroughly in a salad spinner or with paper towels so the dressing clings.

Toss salad

Place the dried romaine in a large mixing bowl. Add about 3/4 of the dressing and toss gently with tongs or salad servers until leaves are evenly coated. Add the croutons and 1/4 cup grated Parmesan; toss lightly. Add more dressing as needed to lightly coat leaves without drowning them.

Transfer salad to a serving bowl or plates. Finish with shaved Parmesan (use the reserved 1/2 cup for shavings), a few turns of freshly ground black pepper, and the remaining croutons if you like extra crunch. Serve immediately.