Caesar Salad Recipe

Prepare and toast croutons

Preheat oven to 375°F (190°C). On a baking sheet toss 4 cups cubed day-old bread with 3 tbsp olive oil, 1 tsp garlic powder and 1/2 tsp salt until evenly coated. Spread in a single layer and bake 10–15 minutes, stirring once halfway through, until golden and crisp. Remove and cool on a rack.

Mince garlic and anchovy

Finely mince 2 garlic cloves and 4 anchovy fillets together on a cutting board and sprinkle with a pinch of salt; use the side of the knife to mash into a paste. This mellows the garlic and evenly disperses the anchovy.

Emulsify base

In a medium bowl, combine the garlic-anchovy paste, 1 egg yolk, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 2 tbsp fresh lemon juice. Whisk vigorously until smooth.

Add oil to form emulsion

While whisking constantly, very slowly drizzle in 1 cup extra-virgin olive oil (or start with 3–4 tbsp and add progressively) until the mixture thickens and becomes creamy. If the dressing becomes too thick, whisk in 1–2 tsp warm water or additional lemon juice to adjust consistency.

Finish and season

Fold in 1 cup grated Pecorino Romano, season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust lemon, salt or pepper as desired. If you prefer a lighter dressing, whisk in 1–2 tbsp water or olive oil.

Alternative (food-processor method)

For a quicker method, combine garlic, anchovies, egg yolk, mustard, lemon juice and Worcestershire in a small food processor and pulse to combine. With motor running, slowly stream in olive oil until emulsified, then transfer to a bowl and stir in grated cheese and seasonings.

Prepare lettuce

Ensure 8 cups torn romaine are very dry (use a salad spinner or clean towels). Excess water will dilute the dressing and make croutons soggy.

Toss salad

In a large bowl, add the romaine and 1 cup halved cherry tomatoes (if using). Add about 3/4 of the dressing (reserve the rest to serve) — start with 3–4 tbsp and add more to taste — and toss gently but thoroughly so every leaf is lightly coated. Add the cooled croutons and toss again.

Add cheese & finish

Scatter 1/2 cup freshly shaved or grated Pecorino Romano over the salad. Grind additional black pepper over the top to taste. Serve immediately so the croutons remain crisp and the lettuce stays crisp.