Caesar Salad Recipe

Prep bread

Preheat oven to 375°F (190°C). Cut the day-old bread into 1/2-inch cubes to yield about 6 cups.

Toss bread cubes with 3 tbsp extra-virgin olive oil, 2 minced garlic cloves, 1 tsp salt, and 1 tsp dried oregano (if using) in a large bowl until evenly coated.

Spread cubes in a single layer on a baking sheet. Bake for 10–15 minutes, stirring once halfway, until golden and crisp. Cool on a rack; set aside.

Assemble base

In a medium bowl, mash 4 anchovy fillets and 1 minced garlic clove to a paste using the back of a spoon or a fork. Add 2 egg yolks, 1 tsp Dijon mustard, 2 tbsp fresh lemon juice, and 1 tsp Worcestershire sauce. Whisk until combined.

While whisking constantly, slowly drizzle in 3 tbsp olive oil in a thin stream to emulsify. If the dressing is too thick, add up to 2 tbsp neutral oil (or a little water) in a thin stream while whisking to reach desired consistency.

Stir in 2 tbsp grated Parmesan, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust lemon, salt or anchovy to preference. If you prefer a cooked-safe version, use pasteurized egg yolks or substitute with 3 tbsp mayonnaise and whisk to combine.

Wash and thoroughly dry the 3 romaine hearts. Trim the base, then slice or tear leaves into bite-size pieces (about 8–10 cups loosely packed). Place in a large salad bowl.

Add 3 oz parmesan cheese: reserve about 1 tbsp grated for the dressing and shave or grate the remaining 2.5 oz over the lettuce. Toss the lettuce lightly to distribute cheese.

Add the cooled croutons (use desired amount; roughly 1 to 1 1/2 cups per serving) and pour about half of the dressing over the salad. Toss gently to coat. Add more dressing as needed to lightly coat leaves—about 3–4 tbsp dressing per serving is typical.

Finish with freshly ground black pepper to taste and serve with lemon wedges on the side.