Classic Caesar Recipe

Prep and roast croutons

Preheat the oven to 375°F (190°C). In a large bowl toss the bread cubes with 3 tablespoons olive oil, 1 minced garlic clove, and 1 teaspoon kosher salt until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and let cool.

Make the emulsion

In a medium bowl, whisk together the egg yolk and Dijon mustard until smooth. Add the minced anchovy fillets (if using) and 1 minced garlic clove; mash together with the back of a spoon or continue whisking until roughly incorporated.

While whisking vigorously, add the 2 tablespoons neutral oil in a slow, steady stream to begin forming an emulsion. Continue whisking and add the 6 tablespoons extra-virgin olive oil in a thin stream until the dressing is thick and glossy.

Whisk in 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 tablespoon freshly grated Parmigiano-Reggiano, 1 teaspoon freshly ground black pepper and 1/4 teaspoon sea salt. Taste and adjust acidity or salt: add more lemon if too rich, or a pinch more salt if needed.

If you prefer a lighter dressing or are concerned about raw egg, use a pasteurized yolk or substitute with 3 tablespoons mayonnaise and proceed mixing with the same oils and seasonings.

Wash and dry the hearts of romaine thoroughly; spin in a salad spinner or pat dry with towels. Tear or chop into large bite-sized pieces and place in a large salad bowl.

Add about 3/4 of the cooled croutons and 3/4 cup of the grated Parmigiano-Reggiano to the bowl with the romaine.

Pour 3–4 tablespoons of the dressing over the lettuce (start with less — you can add more). Using tongs, toss gently but thoroughly to coat the leaves evenly. Add additional dressing to taste, but avoid overdressing; classic Caesar should lightly coat the romaine.

Taste and adjust seasoning with the reserved 1 teaspoon sea salt and black pepper as needed. Transfer to a serving platter or keep in the bowl.

Sprinkle remaining Parmigiano-Reggiano over the top and scatter the remaining croutons. Serve immediately. If anchovies were requested, place additional whole anchovy fillets on top or serve alongside.