Caesar Salad Recipe

Prepare lettuce

Remove outer leaves of romaine if wilted. Cut off root end, slice the head lengthwise into quarters, then crosswise into 1-inch pieces. Rinse thoroughly in cold water, spin dry in a salad spinner or pat dry with towels until the leaves are crisp. Chill while preparing other components.

Cook bacon

Lay bacon slices in a cold skillet without overlapping. Cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces. Reserve 1 teaspoon rendered bacon fat for warming croutons (optional).

Assemble salad

In a large salad bowl, combine the dried romaine pieces, chopped bacon, and 2 tablespoons grated Parmesan. Hold aside until dressing is ready for tossing.

Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons extra-virgin olive oil, grated garlic, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Spread in a single layer on a baking sheet (drizzle the reserved teaspoon of bacon fat over the cubes if using for extra flavor). Bake 10–12 minutes, stirring once, until golden and crisp. Let cool slightly; set aside.

Mince the anchovy fillets and garlic finely, or mash together on a cutting board with a pinch of salt to form a paste. In a medium bowl, whisk the anchovy-garlic paste with the Dijon mustard, lemon juice, Worcestershire sauce, and the egg yolk until smooth and slightly thickened.

While whisking continuously, very slowly drizzle in the 6 tablespoons extra-virgin olive oil to emulsify the dressing into a creamy texture. Alternatively, use an immersion blender: place all ingredients except oil in a tall cup, blend briefly, then stream in the oil until emulsified. Stir in 2 tablespoons grated Parmesan, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon salt. Taste and adjust lemon, salt or anchovy to preference.

If you prefer a safer raw-egg option, substitute 1 tablespoon mayonnaise for the yolk and whisk as above.

Just before serving, add the cooled garlic croutons to the salad bowl and pour about 3–4 tablespoons of dressing over the greens (reserve extra dressing to offer at the table). Gently toss with tongs until leaves are evenly coated. Add additional dressing in 1-tablespoon increments if you prefer a wetter salad.

Plate the salad, sprinkle the remaining tablespoon of Parmesan over the top and the chopped crisp bacon. Finish with a grind of black pepper. Serve immediately.