Ceasar Salad Recipe

Prepare croutons

Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder and 1/4 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet. Bake for 10–12 minutes, tossing once halfway through, until golden and crisp. Remove and let cool. If you prefer fine bread crumbs, pulse cooled croutons in a food processor to desired texture.

Emulsify dressing

In a medium bowl, mash the minced garlic and chopped anchovy fillets into a paste using the back of a spoon or a fork. Add the Dijon mustard, Worcestershire sauce, white wine vinegar and lemon juice and whisk to combine. If using an egg yolk, whisk it in now to start a thicker emulsion. Very slowly drizzle in the 6 tablespoons extra-virgin olive oil while whisking continuously until the dressing is thick and emulsified. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon, salt or anchovy to preference. For a smoother dressing, blend all ingredients in a small blender or immersion blender for 20–30 seconds.

Vegan / egg-free variation

Omit egg yolk and, if desired, replace Worcestershire with vegan Worcestershire or a splash more lemon and a pinch of caper brine for tang. Use a neutral-flavored oil and whisk vigorously or use a small blender to emulsify.

Place 6 cups mixed salad greens in a large bowl and chill briefly if preferred. Add about 3 tablespoons of the anchovy vinaigrette and toss gently to coat—add more dressing a tablespoon at a time until the leaves are evenly coated but not drenched (about 4–6 tablespoons total depending on preference).

Add half of the grated Parmigiano Reggiano and toss once more to distribute. Sprinkle the toasted croutons or bread crumbs over the top and finish with the remaining Parmigiano. Offer lemon wedges at the side for guests to squeeze over the salad.

Serve immediately on chilled plates. For dietary requests: use dairy-free grated alternative and dairy-free bread crumbs for dairy-free; use gluten-free bread for croutons; omit anchovies or replace with caper brine for vegetarian/vegan (also use vegan Worcestershire and dairy-free cheese).