Caesar - Salad Recipe

Preheat oven

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or use a shallow roasting pan.

Toss bread with oil and seasonings

In a large bowl, combine the 4 cups cubed bread with 3 tbs olive oil, 0.75 cups grated Parmesan, 0.5 tsp garlic powder (if using), 0.5 tsp kosher salt and 0.25 tsp black pepper. Toss until the bread cubes are evenly coated.

Spread and roast

Spread the coated bread cubes in a single layer on the prepared baking sheet. Roast for 10–12 minutes, tossing once halfway through, until golden and crisp. Watch closely the last few minutes to avoid burning.

Cool

Remove from oven and let the croutons cool on the baking sheet; they will crisp further as they cool.

Prepare anchovies and garlic

If using whole anchovy fillets, chop them finely with the minced garlic to form a paste. Alternatively use 1 tsp anchovy paste combined with the garlic.

Emulsify

In a medium bowl, whisk together 0.5 cups mayonnaise, 1 tbs Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice, 1 tsp red wine vinegar and the anchovy-garlic paste until smooth.

Add oil and cheese

Slowly whisk in 0.5 cups extra-virgin olive oil in a thin stream until the dressing is emulsified. Stir in 0.5 cups freshly grated Parmesan until incorporated. Season with 0.5 tsp salt and 0.5 tsp freshly ground black pepper. Taste and adjust lemon, salt or pepper as needed.

Chill

Refrigerate the dressing for at least 15 minutes to let flavors marry. Bring to room temperature before tossing if chilled for longer than 30 minutes.

Prepare lettuce

Trim and separate the 3 romaine hearts into leaves or halve lengthwise for presentation. Rinse thoroughly and spin or pat dry until very dry.

Dress the salad

Place the dried romaine in a large mixing bowl. Add about 4–6 tbs of the prepared Caesar dressing (start light; you can add more to taste) and 2–3 tbs fresh lemon juice if you prefer extra brightness. Toss gently but thoroughly so leaves are evenly coated.

Add croutons and cheese

Add a generous handful of the oven-roasted Parmesan croutons and toss once more. Transfer to a serving platter or bowl, sprinkle with 0.25 cups shaved or thinly sliced Parmesan and a grind of freshly ground black pepper.

Serve

Serve immediately so the croutons remain crisp. Pass extra dressing on the side.