Classic Caesar Recipe

Make croutons

Preheat oven to 375°F (190°C). Cut 4–6 ounces of day-old crusty bread into 1/2-inch cubes. Toss bread cubes with 2 tbsp olive oil and a pinch of salt on a baking sheet. Spread in a single layer and bake 10–12 minutes, stirring halfway, until golden and crisp. Cool to room temperature.

Combine aromatics and emulsifiers

In a medium bowl or the bowl of a food processor, add the minced anchovy fillets, grated garlic, Dijon mustard, Worcestershire sauce, and egg yolks. Whisk or pulse until combined and slightly smooth.

Add lemon and cheese

Whisk in the fresh lemon juice and 1/4 cup finely grated Parmigiano Reggiano until incorporated.

Emulsify oils

While whisking vigorously (or with the food processor running on low), slowly drizzle in the extra-virgin olive oil and neutral oil in a thin steady stream to create a thick, creamy emulsion. If the dressing is too thick, whisk in 1–2 tsp water to reach desired consistency.

Season

Taste and season with kosher salt and freshly ground black pepper. Adjust lemon, salt, or anchovy to taste. If you used anchovy paste, start with less salt and increase as needed.

In a large chilled bowl, add the chopped romaine (6 cups). Pour about half of the dressing over the lettuce (roughly 4–6 tbsp) and toss gently but thoroughly to coat leaves evenly. Add croutons (1 cup) and about 1/2 cup of the grated Parmigiano Reggiano, then toss again. Continue adding dressing to taste until leaves are lightly but evenly coated.

Plate and finish: Divide the dressed salad among plates or serve family-style. Scatter remaining grated cheese and Parmigiano shavings on top. Grind a little more black pepper and serve with lemon wedges on the side for optional brightening.

If raw eggs are a concern, use pasteurized egg yolks or substitute 3 tbsp mayonnaise (preferably made with pasteurized eggs) in place of the yolks. Dressing will keep refrigerated in an airtight container for up to 3 days; bring to room temperature and whisk before using.