Caesar Salad Recipe

Preheat and prepare bread

Preheat oven to 375°F (190°C). Spread the bread cubes in a single layer on a rimmed baking sheet.

In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, minced garlic, and 1/2 teaspoon salt so the garlic is evenly distributed.

Drizzle the garlic-oil mixture over the bread cubes and toss with your hands or a spatula until cubes are evenly coated. Spread them out again in a single layer.

Bake for 10–12 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and let cool. Croutons will crisp further as they cool.

Prepare aromatics

On a cutting board, finely mince the anchovy fillets (or measure anchovy paste) and crush the garlic into a paste using the side of a knife or a microplane grater.

In a medium bowl, whisk the room-temperature egg yolk until smooth. Add 2 tablespoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, the minced anchovies, and the garlic paste. Whisk until combined.

Very slowly, dropwise at first, whisk in 3 tablespoons extra-virgin olive oil to begin emulsifying the dressing. As the mixture thickens, you can add the remaining oil in a thin steady stream. If using, add 1 tablespoon neutral oil partway through to lighten the flavor and help the emulsion.

Whisk in 2 tablespoons finely grated Parmigiano-Reggiano, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Taste and adjust: add up to 1 tablespoon more lemon juice for brightness, or a pinch more salt if needed. If dressing is too thick, whisk in 1–2 teaspoons of warm water to reach desired pourable consistency.

If you prefer a safer (no raw egg) version, substitute 2 tablespoons plain yogurt or 2 tablespoons mayonnaise for the raw yolk and proceed the same way.

Tear or roughly chop the chilled Romaine hearts into bite-size pieces and place in a large salad bowl. Pat leaves dry if still wet so dressing adheres.

Add about 3 tablespoons of the prepared dressing to the lettuce. Toss gently but thoroughly with clean hands or salad tongs so leaves are evenly coated. Add more dressing by tablespoonfuls until desired coverage is achieved (typically 3–4 tablespoons for 6 cups lettuce).

Add the garlic croutons (about 3/4 to 1 cup, or to taste) and 3 tablespoons grated Parmigiano-Reggiano. Toss lightly once to distribute.

Plate the salad or serve family-style. Finish with Parmigiano-Reggiano shavings (about 1/2 cup) scattered on top and a grind of freshly ground black pepper to taste.

Serve immediately so croutons remain crisp.