Caesar Dressing Salad Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a small skillet over medium heat, melt butter with olive oil until shimmering. Add the minced garlic and cook 30–45 seconds, stirring, until fragrant but not browned.

Place the cubed bread in a large bowl. Pour the warm garlic oil over the bread, add lemon zest, salt, and pepper. Toss thoroughly so each cube is coated.

Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake 10–12 minutes, tossing once halfway through, until golden and crisp. Remove from oven and cool on the sheet; croutons will crisp further.

In a medium bowl, combine the mayonnaise and Greek yogurt (or use 1 egg yolk if you prefer a traditional raw-egg dressing; whisk thoroughly).

Add the minced anchovy fillets (or anchovy paste), minced garlic, Dijon mustard, and Worcestershire sauce. Whisk to combine into a smooth paste.

Whisk in the fresh lemon juice, then slowly whisk in the olive oil to emulsify the dressing and create a slightly thick, creamy texture.

Stir in the grated Parmesan, then season with salt and freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to your preference. If the dressing is too thick, thin with 1–2 teaspoons of cold water.

Place the torn romaine lettuce in a large salad bowl. Add 2 tablespoons of the dressing and toss gently to coat evenly. Add more dressing as needed — aim for a light, even coating, not soggy leaves.

Add the warm or cooled garlic lemon croutons and toss briefly to combine so croutons distribute throughout the salad.

Sprinkle the 3 tablespoons of freshly grated Parmesan over the top and use lemon zest for additional brightness. Toss gently once more.

Serve immediately with lemon wedges on the side for extra brightness.