Caesar Salad Recipe

Preheat and prepare

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

Toss the bread cubes with melted butter, 1 tablespoon olive oil, garlic powder and 1/4 tsp salt until evenly coated.

Spread the cubes in a single layer on the prepared baking sheet and bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove and let cool.

Roast the garlic

Increase oven to 400°F (200°C) after removing croutons (or roast separately). Toss the 6 peeled garlic cloves with 2 tablespoons olive oil in a small ovenproof dish, cover with foil and roast 20–25 minutes until very soft and lightly caramelized. Let cool; mash into a smooth paste with a fork.

In a medium bowl or small food processor, combine the mashed roasted garlic, 4 drained anchovy fillets, 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 2 tablespoons lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon white wine vinegar.

Blend or whisk vigorously while slowly drizzling in 3 tablespoons extra-virgin olive oil until the dressing is smooth and slightly thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity with more lemon juice or vinegar if desired. If too thick, thin with 1–2 teaspoons water or more yogurt/buttermilk.

Prepare the lettuce: Remove any damaged outer leaves from the baby gem heads. Slice each head lengthwise into halves or quarters (keeping cores intact helps the leaves hold together). Rinse briefly and spin or pat dry thoroughly so dressing clings.

In a large mixing bowl, add the washed lettuce and 3/4 of the prepared croutons. Add about 3/4 of the dressing (reserve some to drizzle at the table). Using tongs, gently toss or fold the leaves so they're evenly coated—use more dressing if needed but avoid overdressing.

Transfer dressed lettuce to individual plates or a large serving platter. Scatter remaining croutons on top. Shave or grate 3/4 cup Parmesan over the salad, then finish with a few extra grinds of black pepper.

Garnish with optional whole anchovy fillets and an extra sprinkle of grated Parmesan. Serve immediately with remaining dressing on the side.