Caesar Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.

In a medium bowl, toss the bread cubes with 2 tablespoons olive oil, 1/2 clove minced garlic, 2 tablespoons fine breadcrumbs (if using), 1/4 tsp salt and 1/4 tsp black pepper until evenly coated.

Spread the cubes in a single layer on the prepared baking sheet. Bake for 10–12 minutes, tossing once halfway through, until golden and crisp. Remove and let cool. Croutons can be made ahead and stored in an airtight container for 2–3 days.

If you prefer a hot-cured dressing (traditional), bring a small pot of water to a gentle simmer. Place the whole egg in the simmering water for 1 minute, then transfer to an ice bath; use only the yolk. (Optional: for raw-egg safety, use a pasteurized yolk.)

In a medium bowl, finely mash the anchovy fillets and minced garlic into a coarse paste using the back of a fork or the side of a chef's knife.

Add the egg yolk, Dijon mustard, lemon juice and Worcestershire sauce to the anchovy-garlic paste. Whisk vigorously until combined.

Slowly drizzle in the 6 tablespoons olive oil while whisking constantly to emulsify into a thick, creamy dressing. Alternatively, pulse in a blender or food processor while the machine runs: add oil in a thin stream until incorporated.

Stir in 1 cup grated Parmesan, season with 1/4 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust lemon, salt or anchovy to preference. If too thick, whisk in 1–2 teaspoons of warm water to loosen.

Place the torn romaine into a large salad bowl and add about 3/4 of the croutons.

Add approximately half of the dressing and toss gently but thoroughly to coat the lettuce evenly. Add more dressing a tablespoon at a time until desired coverage is reached (you may not need all dressing).

Scatter the remaining croutons on top and add the 1/2 cup shaved Parmesan. Finish with an extra grind of black pepper. Serve immediately.