Caesar Salad Recipe
Baby Romaine, Homemade Caesar Dressing, Croutons and Aged Parmesan
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Ingredients
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Salad
Croutons
Homemade Caesar Dressing
Method
Croutons
Preheat and prepare
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Toss bread cubes
In a large bowl, toss the cubed bread with 3 tbsp extra-virgin olive oil, 1 tsp garlic powder, and 1 tsp fine sea salt until evenly coated.
Bake
Spread bread cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, tossing once halfway, until golden brown and crisp. Remove from oven and let cool on the sheet; they will crisp further as they cool.
Homemade Caesar Dressing
Combine aromatics
In a medium bowl or the bowl of a food processor, whisk together 1 egg yolk, 1 tsp Dijon mustard, 1 clove finely minced garlic, and 3 chopped anchovy fillets until smooth.
Emulsify
While whisking constantly (or with the processor running on low), slowly drizzle in 6 tbsp extra-virgin olive oil in a steady stream to emulsify the mixture into a thick, creamy dressing.
Brighten and season
Stir in 2 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tbsp grated aged Parmesan, a pinch of fine sea salt, and 1 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness, more salt for seasoning, or a little extra oil for richness.
Chill briefly (optional)
If time allows, refrigerate the dressing for 15–30 minutes to let the flavors meld. Bring back to room temperature before using if chilled long.
Salad Assembly
Prepare greens
Dry 8 cups baby romaine thoroughly (salad spinner or paper towels). Tear any large leaves into bite-size pieces and place in a large salad bowl.
Dress the salad
Pour about 3–4 tbsp of the dressing over the romaine and gently toss with tongs to coat evenly. Add more dressing, 1 tbsp at a time, until leaves are lightly but evenly coated (typically 4–6 tbsp total depending on preference).
Add toppings
Scatter the cooled croutons over the dressed greens. Grate or shave 1 cup aged Parmesan over the top; reserve a little for guests to add more.
Finish and serve
Season with freshly ground black pepper to taste (about 1 tsp). Serve immediately with lemon wedges on the side, if desired.