Ceasar Salad (+) Recipe

Prepare lettuce

Remove outer damaged leaves from romaine. Cut off root end and halve each head lengthwise, then slice crosswise into 1- to 1.5-inch ribbons. Rinse thoroughly in cold water, then spin or pat dry until mostly dry.

Toss the lettuce in a large bowl with 1 tsp kosher salt and the juice of half the lemon (reserve other half for dressing). Set aside while making croutons and dressing so flavors marry.

Preheat oven to 375°F (190°C). Cut the day-old bread into roughly 1/2-inch cubes to yield about 3 cups.

In a mixing bowl, combine 2 tbs olive oil, 1 tsp garlic powder and 1/2 tsp black pepper. Add bread cubes and toss until evenly coated.

Spread bread cubes in a single layer on a baking sheet and bake 10–12 minutes, tossing once halfway, until golden brown and crisp. Cool on a rack.

If you prefer to eliminate raw egg, you may use a pasteurized yolk or 2 tbs mayonnaise instead. For classic flavor continue with the yolk method.

Mince the 2 garlic cloves and anchovy fillets together on a cutting board with the side of a chef's knife to form a smooth paste, or finely chop and then mash with the back of a spoon. Transfer paste to a medium bowl.

Add 1 tsp Dijon, 1/2 tsp Worcestershire, 2 tbs fresh lemon juice and the egg yolk to the anchovy-garlic paste. Whisk to combine until slightly thickened.

While whisking constantly, start streaming in 1/2 cup extra-virgin olive oil slowly so the mixture emulsifies into a creamy dressing. If it becomes too thick, add 1 tsp cold water at a time to adjust texture.

Whisk in 1/4 cup grated Parmesan, 1/4 tsp freshly ground black pepper and 1/4 tsp salt. Taste and adjust acidity with remaining lemon juice if needed (about 1 tsp more).

Place the prepared romaine in the large salad bowl. Add about two-thirds of the croutons and two-thirds of the shaved/grated Parmesan.

Pour roughly 3/4 of the dressing over the lettuce (reserve some to serve). Using salad tongs or two large spoons, toss quickly but gently so leaves are evenly coated. Add more dressing if needed — classic Caesar is lightly but evenly dressed, not drenched.

Transfer to a serving bowl or plates. Scatter remaining croutons and additional Parmesan on top. Finish with a light drizzle (1 tsp) of olive oil and a grind of fresh black pepper. Serve immediately.