Caesar Salad Recipe

Prep and bake croutons

Preheat oven to 375°F (190°C). Toss the cubed bread with 3 tbs olive oil, 2 minced garlic cloves, and 1/2 tsp kosher salt in a large bowl until evenly coated. Spread in a single layer on a rimmed baking sheet.

Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool on the baking sheet. Croutons can be made ahead and stored in an airtight container for up to 2 days.

Combine dressing ingredients

In a medium bowl or jar, whisk together 1/2 cup mayonnaise, 1.5 tbs Dijon mustard, 1 tsp anchovy paste, 1 tsp Worcestershire sauce, 1 minced garlic clove, 2 tbs grated Parmesan and 1/4 tsp black pepper until smooth.

Slowly whisk in 1/4 cup extra-virgin olive oil in a thin stream until emulsified. Taste and adjust seasoning with up to 1/4 tsp salt and additional lemon juice if desired. Chill briefly if not using immediately.

Prep lettuce

Remove core from 2 heads romaine, separate leaves, rinse thoroughly under cold water, and dry well using a salad spinner or clean kitchen towel. Tear or chop leaves into bite-sized pieces and transfer to a large salad bowl.

Add 2 tbs fresh lemon juice, 1 tsp salt and 1/2 tsp freshly ground black pepper to the lettuce and toss gently to combine.

Add about 3/4 cup shaved Parmesan (reserve a little for garnish) and 4 cups garlic croutons to the bowl.

Drizzle 3/4 to 1 cup of the prepared Dijon vinaigrette over the salad (start with less and add to taste). Toss thoroughly but gently so leaves are evenly coated. Taste and adjust with extra dressing, lemon juice, salt or pepper as needed.

Serve immediately topped with additional Parmesan shavings and freshly ground black pepper.