Caesar Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Season bread

In a large bowl, toss the bread cubes with 3 tablespoons olive oil, 1 tablespoon melted butter, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Bake

Spread the seasoned bread cubes in a single layer on the prepared baking sheet. Bake 12–16 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and cool completely. Reserve until ready to assemble salad.

Mince garlic and anchovies

Finely mince 2 garlic cloves and 4 anchovy fillets together on a cutting board, then sprinkle with a pinch of salt and mash into a paste using the side of the knife or a mortar and pestle.

Emulsify

In a medium bowl, whisk together the egg yolks, 1 tablespoon Dijon mustard, the anchovy-garlic paste, 2 tablespoons lemon juice, 1 teaspoon Worcestershire sauce, and 1 teaspoon white wine vinegar until smooth.

Add oil slowly

Very slowly drizzle in the 3 tablespoons extra-virgin olive oil and 1 tablespoon neutral oil while whisking constantly to create an emulsion. If the dressing becomes too thick, whisk in 1–2 teaspoons of warm water to loosen.

Finish dressing

Whisk in 1 tablespoon grated Parmigiano-Reggiano, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity with additional lemon juice or salt as needed. Refrigerate 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Optional safety note for raw eggs

If concerned about raw eggs, use pasteurized egg yolks or substitute 2 tablespoons mayonnaise for the yolks and proceed with the same steps.

Prepare romaine

Place 6 cups torn artisan romaine in a large chilled mixing bowl or salad bowl. Pat leaves dry if needed so dressing adheres.

Add anchovies and dressing

Finely chop or slice 6 anchovy fillets. Add the chopped anchovies to the bowl, then pour 3/4 to 1 cup of the housemade Caesar dressing over the greens (start with less — you can always add more).

Toss and adjust

Using tongs, toss the romaine gently but thoroughly until leaves are evenly coated with dressing. Taste and add additional dressing, lemon juice, or salt/pepper to preference.

Add croutons and cheese

Add 2 cups housemade croutons and 1 cup freshly grated Parmesan. Toss briefly to combine so croutons maintain some texture.

Plate and garnish

Divide the dressed salad among 4 plates or serve family-style. Finish with an extra sprinkle of grated Parmesan, a grind of black pepper, and place lemon wedges at the side. Optionally top each portion with an additional anchovy fillet for presentation.