Classic Caesar Recipe

Prepare anchovies and garlic

Mince the anchovy fillets finely. Finely mince or smash the garlic cloves with the side of a knife and then chop until a paste forms. Use a pinch of salt to help grind the garlic into a smoother paste if desired.

Emulsify dressing

In a medium bowl, whisk together the mashed garlic and anchovies, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmesan until smooth. While whisking continuously, slowly drizzle in the extra-virgin olive oil to create a glossy, slightly thick emulsion. Taste and season with 1/2 tsp salt and additional lemon or salt as needed.

Adjust texture

If the dressing is too thick, whisk in 1-2 teaspoons of water to reach desired consistency. Refrigerate for at least 10 minutes to allow flavors to meld if time permits. Dressing will keep covered in the refrigerator for up to 3 days.

Prep lettuce

Dry the torn romaine well using a salad spinner or clean towels. Excess water will dilute the dressing and make the croutons soggy.

Combine lettuce and dressing

Place the dried romaine in a large bowl. Add about 3/4 of the prepared dressing (approximately 6-8 tablespoons) and toss gently but thoroughly to coat leaves evenly. Add more dressing to taste, a tablespoon at a time; the classic Caesar should lightly coat leaves rather than drown them.

Add croutons and cheese

Add the croutons and toss briefly to distribute. Transfer the dressed salad to a serving bowl or divide among plates. Scatter the 3 cups of shaved Parmesan over the top and finish with a grind of freshly ground black pepper to taste.

Serve

Garnish with lemon wedges and additional shaved Parmesan if using. Serve immediately so croutons remain crisp.

If making croutons from scratch: preheat oven to 375°F (190°C). Cut 2 cups of day-old bread into 1/2-inch cubes, toss with 2 tablespoons olive oil and a pinch of salt, spread on a baking sheet and bake 8–12 minutes, turning once, until golden and crisp. Cool before using.