Caesar Salad Recipe

Prepare romaine

Trim core ends from hearts of romaine. Separate leaves, discard any wilted outer leaves, and wash thoroughly in cold water. Spin or pat dry until leaves are crisp. Chill in refrigerator while you prepare other components.

Make garlic crostini

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with 1 tablespoon olive oil (and optional softened butter) on the cut side. Toast in the oven 6–8 minutes until edges are golden and crisp. Remove from oven and immediately rub the cut side of the halved garlic clove over the warm surface of each crostini to impart garlic flavor. Set aside to cool.

Make Parmigiano-Reggiano frico

Grate 3/4 cup Parmigiano-Reggiano finely. Use a nonstick skillet and warm over medium heat; add 1 teaspoon neutral oil and swirl to coat. Spoon mounds (about 2–3 tablespoons each) of grated cheese into the skillet, flattening slightly into 3–4 inch rounds. Cook until the edges are bubbling and turn golden brown, about 2–3 minutes. Carefully flip and cook 30–60 seconds more until crisp and golden. Transfer frico to a paper towel-lined plate to cool and crisp further. Repeat in batches as needed.

Prepare dressing (traditional Caesar-style)

In a medium bowl, whisk together 1 egg yolk, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, and 3 tablespoons fresh lemon juice until slightly thickened. Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking vigorously to emulsify. Stir in 1/4 cup grated Parmigiano-Reggiano, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or salt: add up to 1 teaspoon more lemon juice or a pinch more salt if desired. If you prefer a thicker dressing, whisk an additional 1/2 tablespoon olive oil into the dressing.

Toss salad

Just before serving, tear or slice chilled romaine leaves into bite-size pieces and place in a large mixing bowl. Add about 3–4 tablespoons of dressing and gently toss to coat evenly, adding more dressing to taste but avoid overdressing; you want leaves lightly but fully coated. Reserve a small spoonful of grated Parmigiano-Reggiano to finish the salad if desired.

Plate and finish

Divide dressed romaine among 4 plates (servings). Place 1–2 garlic crostini per serving on the plate (either whole or broken into shards). Top each salad with 1 Parmigiano frico (or break into pieces and scatter). Sprinkle reserved grated Parmigiano-Reggiano over salads and finish with a crack of black pepper and a lemon wedge on the side. Serve immediately so crostini and frico remain crisp.