Caesar Salad Recipe

Prepare lettuce

Trim and core romaine heads. Separate leaves, wash thoroughly in cold water, and spin or pat dry until no excess moisture remains. Tear leaves into bite-sized pieces and place in a large salad bowl.

Finish salad

Just before serving, shave or grate 1/2 cup of the Parmesan cheese over the dressed salad, toss gently to combine, and season to taste with remaining salt and black pepper. Reserve additional Parmesan for garnish.

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

In a large bowl, toss bread cubes with 3 tablespoons extra-virgin olive oil, 1 teaspoon garlic powder, and 1 teaspoon salt until evenly coated.

Spread bread cubes in a single layer on a baking sheet and bake for 10–12 minutes, stirring once halfway, until golden-brown and crisp. Cool on a rack. Set aside until ready to add to salad.

If you prefer not to use raw egg yolks, you can pasteurize them (briefly whisk into very hot water) or substitute 3 tablespoons mayonnaise. This recipe uses traditional raw yolks for richness.

In a medium bowl, finely mince the 2 garlic cloves and 4 anchovy fillets together using the flat side of a knife or a microplane until they form a paste. Add 2 egg yolks, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 1 tablespoon grated Parmesan, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk vigorously until combined.

While whisking constantly, slowly drizzle in 1 cup olive oil in a thin, steady stream to emulsify into a thick, creamy dressing. Alternatively, use an immersion blender: place all ingredients except oil in a tall jar, blend briefly, then slowly add oil while blending until thickened. Taste and adjust seasoning with more lemon juice, salt, or pepper as needed.

If the dressing is too thick, whisk in 1–2 teaspoons of warm water to reach desired pouring consistency.

Stir in an additional tablespoon of grated Parmesan into the dressing for extra savory depth.

Add 3/4 of the prepared dressing to the bowl with the torn romaine. Toss gently but thoroughly so leaves are evenly coated. Add croutons (about 2 cups, or to taste) and toss once more.

Transfer salad to a serving platter or bowls. Scatter remaining croutons on top, shave or grate remaining Parmesan (about 1/2 cup) over the salad, and finish with a squeeze of the reserved lemon half and a grind of fresh black pepper. Serve immediately.