Caesar Recipe

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

In a medium bowl, toss the bread cubes with 2 tablespoons olive oil, 1 minced garlic clove, 1/2 teaspoon dried oregano, and 1/4 teaspoon sea salt until evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and cool on a wire rack.

In a medium bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons Greek yogurt until smooth.

Add 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, 1 minced garlic clove, 1/4 teaspoon freshly ground black pepper, and 2 tablespoons grated Parmesan. Whisk until fully combined and smooth.

Taste and adjust seasoning: add a pinch of salt or more lemon juice if brighter acidity is desired. If the dressing is too thick, thin with 1–2 teaspoons of water or extra lemon juice until desired consistency is reached. Refrigerate for at least 10 minutes to let flavors meld (or up to 24 hours).

Wash and dry the romaine hearts thoroughly. Chop or tear into bite-sized pieces and place into a large salad bowl (approximately 3 cups packed).

Add 1 cup shredded Parmesan cheese to the bowl and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Add 3/4–1 cup of the prepared croutons to the bowl (reserve any extra croutons for serving).

Pour 3–4 tablespoons of the Caesar dressing over the salad (start with 3 tablespoons and add more to taste). Toss thoroughly with salad tongs or two large spoons so the dressing coats the leaves evenly.

Taste and adjust: add additional Parmesan, croutons, salt or pepper as needed. Serve immediately so the croutons remain crisp.