Caesar Salad Recipe

Prepare cornbread

Preheat oven to 375°F (190°C). If using a whole cornbread loaf, cut into roughly 1-inch cubes to yield about 4 cups.

Toss and season

In a large bowl, toss the cornbread cubes with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper until evenly coated.

Bake

Spread the cubes in a single layer on a baking sheet. Bake for 10–14 minutes, stirring once halfway through, until golden and crisp. Remove and let cool.

Prepare aromatics

Mince 2 garlic cloves and finely chop or mash the 3 anchovy fillets into a paste (use the side of a knife and a pinch of salt to work them together).

Emulsify dressing

In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard and 1/2 teaspoon Worcestershire sauce. Add the anchovy-garlic paste and whisk until smooth. While whisking, slowly drizzle in 2 tablespoons olive oil to emulsify. Season with 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt. Taste and adjust lemon, salt or pepper as desired.

Prepare lettuce

Trim and discard the root end of the romaine head. Separate leaves, rinse thoroughly under cold water, and spin or pat dry. Roughly chop or tear into bite-sized pieces (about 8 cups loosely packed leaves).

Prepare tomatoes and cheese

Halve 12 cherry tomatoes. Grate or shave 1 cup Parmesan cheese: reserve about 1/3 cup for finishing and mix the rest into the salad.

Toss salad

In a large bowl, add the chopped romaine and half of the grated Parmesan. Add the prepared dressing — start with about 3/4 of the dressing, toss gently to coat, and add more if desired. Add the halved cherry tomatoes and most of the cornbread croutons, reserving a few for garnish.

Plate and finish

Divide the salad among 4 plates or one large serving bowl. Scatter the remaining croutons over the top, sprinkle the reserved Parmesan, and add an extra grind of black pepper to taste. Serve immediately to keep croutons crisp.