Caesar Salad Recipe

Preheat and prepare bread

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

Toss the bread cubes with 3 tablespoons olive oil, minced garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Bake for 10–12 minutes, shaking the pan halfway through, until the cubes are golden and crisp. Cool on a rack; they will continue to crisp as they cool.

In a medium bowl, combine 1 cup mayonnaise, minced anchovy fillets, grated garlic, 1 tsp Dijon mustard, 2 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tbsp grated Parmesan, and 1 tsp freshly ground black pepper.

Whisk together until smooth. Taste and adjust seasoning: add up to 2 tbsp olive oil a little at a time to thin the dressing if desired, and add salt (about 1 tsp) to bring out flavors. The dressing should be creamy, bright, and slightly savory from the anchovies.

Cover and refrigerate for at least 15 minutes to let flavors meld. Bring to near serving temperature (or room temperature) before tossing with salad for best flavor.

Place 6 cups torn romaine in a large bowl. Add about 1/2 cup shaved Parmesan (reserve remaining for garnish).

Start by adding 3–4 tablespoons of dressing to the lettuce and gently toss to coat evenly. Add more dressing as needed to lightly coat leaves — typically 4–6 tablespoons total depending on preference.

Add the cooled garlic croutons (about 3/4–1 cup) and toss once more to combine.

Transfer to a serving bowl or plates. Finish with additional shaved Parmesan to taste and a grind of black pepper.