Caesar Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the romaine. Cut each head lengthwise into quarters, then crosswise into bite-size pieces (about 1 to 1½-inch). Rinse thoroughly in cold water, spin or pat dry until leaves are very dry. Chill briefly while you make croutons and dressing.

Shave or grate 2 oz of the Parmesan cheese into thin ribbons or shavings for topping; reserve remaining 1 oz for finishing or extra garnish.

Mash anchovies and garlic

On a cutting board, sprinkle a pinch of salt over the anchovy fillets and the two garlic cloves. Using the flat side of a chef's knife, press and smear the anchovies and garlic into a smooth paste (this helps dissolve them into the dressing).

Emulsify dressing

In a medium bowl, combine the anchovy-garlic paste, egg yolk, Dijon mustard, Worcestershire sauce, and lemon juice. Whisk briefly to combine. Slowly drizzle in the 6 tbsp of extra-virgin olive oil in a steady thin stream while whisking vigorously to create a thick emulsion. Alternatively, pulse in a small food processor or use an immersion blender, adding oil slowly until thickened. Stir in 2 tbsp grated Parmesan and season with freshly ground black pepper and salt to taste. Taste and adjust lemon, salt or anchovy if needed. If you prefer a lighter dressing, whisk in up to 1–2 tbsp cold water to loosen.

If using raw egg yolk is a concern, you may substitute 2 tbsp mayonnaise plus 1 tbsp water and omit raw yolk; otherwise proceed and refrigerate leftover dressing promptly.

Prep bread

Preheat oven to 375°F (190°C). Cut the day-old bread into roughly 1/2- to 3/4-inch cubes to yield about 4 cups.

Flavor and bake

In a large mixing bowl, melt the 2 tbsp unsalted butter and combine with 2 tbsp extra-virgin olive oil. Stir in the 2 minced garlic cloves, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add the bread cubes and toss thoroughly to coat. Spread the bread in a single layer on a baking sheet and bake for 10–12 minutes, tossing once halfway through, until crisp and golden. Remove and let cool. Croutons will crisp further as they cool.

In a large bowl, add the dried romaine pieces. Add 3–4 tbsp of the dressing (about 1½–2 tbsp per head-quarter) and toss gently but thoroughly to coat leaves evenly. Continue adding dressing a tablespoon at a time until leaves are lightly but completely coated — you may not need all the dressing. Taste and adjust with salt, pepper or a squeeze of lemon if desired.

Add most of the croutons (reserve a few for garnish) and toss again gently. Sprinkle the shaved Parmesan over the salad and finish with additional freshly ground black pepper. Serve immediately with lemon wedges on the side and extra dressing available for those who want more.