Caesar Salad Recipe

Prepare lettuce

Trim and discard the root of the romaine heads. Separate leaves, wash thoroughly under cold water to remove grit, and spin or pat dry until completely dry. Tear leaves into bite-sized pieces and place in a large chilled mixing bowl.

Add cheese

Reserve about 2 tablespoons of Parmigiano-Reggiano for garnish. Shave or thinly slice the remaining cheese to yield roughly 1 cup and add to the bowl with the lettuce. Toss lightly to combine just before dressing.

Mince anchovies and garlic

Place anchovy fillets and peeled garlic cloves on a cutting board. Using the flat side of a chef's knife, press and scrape repeatedly and mince until they form a coarse paste. Alternatively, mash together in a small bowl with the back of a fork.

Emulsify base

In a medium bowl, whisk together the anchovy-garlic paste, egg yolk, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmigiano-Reggiano until combined and slightly thickened.

Add oil slowly

While whisking continuously, add the extra-virgin olive oil very slowly at first (drop by drop) to create a stable emulsion. As the mixture thickens, you can stream the oil more steadily until fully incorporated. The dressing should be glossy and coat the back of a spoon.

Season dressing

Taste and season with salt and freshly ground black pepper. Adjust lemon juice or salt as needed for balance. If the dressing is too thick, whisk in 1–2 teaspoons of warm water to loosen.

Prepare bread

Preheat oven to 400°F (200°C). Cut the focaccia into roughly 1-inch cubes for croutons. Toss the cubes in a bowl with 2 tablespoons olive oil, garlic powder, and 1/4 teaspoon salt until evenly coated.

Bake

Spread the bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, turning once halfway through, until golden brown and crisp. Remove and let cool slightly.

Dress salad

Pour about half of the dressing over the lettuce and cheese in the large bowl. Toss gently but thoroughly to coat leaves evenly. Add more dressing as desired — classic Caesar is lightly but evenly dressed.

Add croutons and finish

Scatter the warm focaccia croutons over the dressed salad. Finish with the reserved 2 tablespoons of shaved Parmigiano-Reggiano, a squeeze of the remaining lemon if desired, and a crack of fresh black pepper. Serve immediately.