Classic Caesar* Recipe

Prepare and toast bread

Preheat oven to 400°F (200°C). Cut 3 cups of day-old baguette or country bread into 1/2-inch cubes. In a mixing bowl toss bread cubes with 2 tablespoons olive oil and a pinch (about 1/8 tsp) kosher salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, stirring once, until golden and crisp. Let cool.

Mince anchovies and garlic

On a cutting board, finely mince the 2 anchovy fillets and 2 garlic cloves together until they form a rough paste. You can sprinkle a pinch of coarse salt on the garlic to help break it down.

Whisk dressing

In a medium bowl combine 1/2 cup mayonnaise, 2 tbsp Greek yogurt, the anchovy-garlic paste, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1/2 tsp Worcestershire sauce. Whisk until smooth. Gradually whisk in 3 tbsp extra-virgin olive oil until the dressing is emulsified. Season with 1/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or salt as desired (add up to 1 tsp lemon juice more or a pinch more salt).

Prepare romaine

Wash and dry the romaine lettuce leaves thoroughly. Trim the base, then slice or tear the leaves into bite-size pieces until you have about 8 cups of loosely packed leaves. Spin dry or pat with clean towels so dressing will cling.

Toss with dressing

Place the romaine in a large salad bowl. Add about 3/4 of the dressing (reserve some to adjust at the table). Toss the lettuce gently but thoroughly so leaves are evenly coated. Add croutons (1.5 cups) and half of the grated Parmigiano Reggiano (about 1/2 cup), then toss once more.

Plate and finish

Divide the salad among 4 plates or serve family-style. Sprinkle the remaining Parmigiano Reggiano (about 1/2 cup) over the top, add optional Parmigiano shavings (1/4 cup) and lemon zest (1/2 tsp) if using. Serve immediately with extra dressing on the side.