Large Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if wilted. Trim core and separate leaves. Wash thoroughly in cold water, then spin or pat very dry. Tear or chop romaine into bite-size pieces. Chill in refrigerator until ready to assemble.

Place the dry romaine in a large salad bowl. Hold for tossing after dressing and croutons are ready.

Add shaved Parmesan and optional cherry tomatoes just before tossing.

Serve with lemon wedges alongside to allow guests to add fresh lemon if desired.

Preheat oven

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

In a large bowl, toss bread cubes with olive oil, grated Parmesan, garlic powder, salt, and black pepper until evenly coated.

Spread bread cubes in a single layer on the prepared baking sheet.

Bake 12–15 minutes, tossing once halfway through, until golden brown and crisp. Watch closely the last few minutes to avoid burning.

Remove from oven and let cool completely on the baking sheet. Croutons will crisp further as they cool. Taste and adjust seasoning if needed.

Prepare anchovy-garlic base

In a medium bowl or small food processor, mash the minced anchovy fillets with a pinch of salt until a paste forms. Add minced garlic and mash together until smooth (about 30 seconds). If using a food processor, pulse briefly to combine.

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

Slowly whisk in the 2 tablespoons of olive oil to further emulsify the dressing. Stir in grated Parmesan. Taste and season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Adjust lemon, salt, or Worcestershire to taste.

If the dressing is too thick, thin with 1–2 tablespoons of water or additional lemon juice to reach desired consistency. Refrigerate until ready to assemble. Dressing can be made up to 2 days ahead; bring to room temperature and whisk before using.

Right before serving, add 3–4 tablespoons of Caesar dressing to the prepared romaine (reserve extra on the side). Toss gently but thoroughly so leaves are evenly coated. Add shaved Parmesan and a generous handful (about 1 to 1 1/2 cups) of Parmesan croutons and toss once more.

Taste and add more dressing, salt, or pepper if needed. Transfer to a serving platter or divide among plates. Top with an extra sprinkle of shaved or grated Parmesan and additional croutons.

Serve immediately with lemon wedges on the side.