Caesar Salad Recipe

Preheat oven

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

Toss the bread cubes with 3 tablespoons extra-virgin olive oil, 1 teaspoon garlic powder, and 1/2 teaspoon kosher salt until evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet and bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and let cool.

In a medium bowl, combine 1/2 cup mayonnaise, 1/2 cup grated Parmesan, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 minced garlic cloves, 1 teaspoon anchovy paste, and 1/4 teaspoon salt.

Whisk the mixture until smooth. While whisking continuously, slowly stream in 1/2 cup extra-virgin olive oil until the dressing emulsifies and thickens. If the dressing is too thick, whisk in up to 2 tablespoons warm water, 1 tablespoon at a time, to reach a creamy but pourable consistency.

Taste and adjust seasoning with additional salt, lemon juice, or Worcestershire sauce as desired.

Remove outer leaves and core the romaine. Rinse leaves under cold water, shake off excess water, and spin dry in a salad spinner or pat dry with paper towels. Tear or chop leaves into bite-size pieces.

Place the cleaned romaine in a large salad bowl. Add approximately 3/4 cup shaved Parmesan (reserve a small pinch for garnish) and about half of the cooled croutons.

Start by adding about 3/4 cup of the dressing to the lettuce. Gently toss with tongs until leaves are evenly coated. Add more dressing, 1 tablespoon at a time, until desired coverage is reached (you may not need all the dressing).

Taste and season with freshly ground black pepper (about 1 teaspoon) and additional salt if needed. Top with remaining croutons and the reserved shaved Parmesan.

Serve immediately so croutons remain crisp. Leftover dressing can be refrigerated in an airtight container for up to 4 days.