Caesar Recipe

Preheat

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

Place the bread cubes in a large bowl. Melt the unsalted butter with 1 tablespoon olive oil until just combined and warm.

Pour the butter-oil mixture over the bread cubes. Add garlic powder, kosher salt, and black pepper. Toss thoroughly so cubes are evenly coated.

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

In a medium bowl or a jar, combine the minced anchovy fillets and minced garlic. Use the back of a spoon or a small whisk to mash them into a paste.

Add the mayonnaise, fresh lemon juice, Dijon mustard, and Worcestershire sauce to the anchovy-garlic paste. Whisk until smooth and fully combined.

Stir in the grated Parmesan, 2 tbsp olive oil, kosher salt, and freshly ground black pepper. Taste and adjust seasoning: add more lemon for brightness, salt for savoriness, or a pinch more Worcestershire for depth.

If the dressing is too thick, whisk in up to 1 tablespoon of cold water (or more, 1 tsp at a time) until it reaches a pourable but clingy consistency.

Prepare the romaine: discard any wilted outer leaves, then slice each romaine heart lengthwise into halves or quarters depending on desired presentation. For chopped-style, chop to bite-sized pieces. Dry thoroughly using a salad spinner or clean kitchen towels; dry leaves help the dressing cling.

Place the prepared romaine in a large mixing bowl. Add 3/4 of the house-made Caesar dressing (reserve about 2–3 tablespoons to finish) and toss gently but thoroughly until leaves are evenly coated.

Add the cooled golden croutons and toss lightly once to distribute. Taste and add additional dressing as desired.

Transfer the dressed romaine to a serving bowl or individual plates. Sprinkle freshly shaved Parmesan over the top, using the reserved grated Parmesan for a little extra if desired.

Garnish with remaining croutons and serve immediately with lemon wedges on the side for optional brightening.