Caesar* Recipe

Prepare lettuce

Halve each baby gem lengthwise, rinse thoroughly in several changes of cold water to remove grit, then spin or pat dry until crisp. If heads are large, quarter them. Place dry lettuce in a large salad bowl and toss gently with 1 tsp kosher salt and 1 tsp freshly ground black pepper to season lightly.

Add cheese

Toss the 3/4 cup finely grated Parmigiano-Reggiano into the lettuce just before dressing so the cheese distributes evenly.

Toss and roast

Preheat oven to 400°F (200°C). In a large bowl, combine 4 cups cubed day-old bread, 3 tbs olive oil, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss until the cubes are evenly coated. Spread in a single layer on a rimmed baking sheet.

Bake for 10–14 minutes, stirring once halfway through, until golden-brown and crisp. Remove from oven and let cool on the pan. Croutons will crisp further as they cool.

Mince garlic

Finely mince the 3 garlic cloves or press them to a paste and sprinkle with a pinch of salt. Mashing with the salt helps break down the garlic and distribute flavor evenly.

Whisk emulsion

In a medium bowl, combine 2 egg yolks, 1 tsp Dijon mustard, 1 tsp anchovy paste, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice and the minced garlic. Whisk until smooth. Continue whisking while very slowly drizzling in 1/2 cup extra-virgin olive oil to create a thick, emulsified dressing. If mixture becomes too thick, whisk in 1–2 tsp of warm water to loosen.

Season dressing

Taste and season with 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Adjust lemon, salt or anchovy to preference. If you prefer no raw egg, you can substitute 3 tbs mayonnaise and skip the yolks—whisk the mayonnaise with the other ingredients and finish the same way.

Combine salad and dressing

Add 3–4 tbs of the garlic Caesar dressing to the bowl with the dressed lettuce and grated Parmigiano-Reggiano. Toss gently but thoroughly to coat leaves evenly. Add more dressing, 1 tbs at a time, until lettuce is lightly but fully coated — you will likely use about 1/3 to 1/2 cup total depending on preference.

Finish

Scatter the house croutons over the dressed lettuce, sprinkle the 1/4 cup Parmigiano-Reggiano shavings on top, and drizzle with 1 tsp extra-virgin olive oil if desired. Adjust salt and pepper to taste and serve immediately so croutons stay crisp.