Romaine hearts, house made garlic croutons, grana padano, anchovy-caesar dressing

Preheat the oven to 375°F (190°C). Cut the bread into cubes. Toss the bread cubes with olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and bake for 10-15 minutes or until golden and crispy.

Make the Croutons

In a bowl, combine anchovy fillets, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper. Use a whisk to blend the ingredients together until smooth. Slowly drizzle in olive oil while whisking to emulsify the dressing.

Prepare the Dressing

Chop the romaine hearts and place them in a large bowl. Add the croutons and the prepared dressing. Toss gently to coat the leaves evenly. Top with grated Grana Padano cheese.

Assemble the Salad

Divide the salad into serving bowls and garnish with additional Grana Padano cheese and freshly cracked black pepper, if desired.

Serve

Romaine hearts

Garlic

classic caesar salad

Recipe information

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