House Caesar Recipe

Preheat and toss

Preheat the oven to 375°F (190°C). In a large bowl, toss the 1/2-inch bread cubes with 2 tbs extra-virgin olive oil, 1/2 tsp garlic powder, 1/4 tsp Kosher salt, and a pinch (about 1/8 tsp) of freshly ground black pepper until evenly coated.

Bake

Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 10–14 minutes, stirring or shaking the pan halfway through, until the croutons are golden brown and crisp. Remove from oven and let cool on the sheet; they will crisp further as they cool.

Combine base ingredients

In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, and 1/2 tsp Dijon mustard until smooth.

Add aromatics and season

Stir in 2 finely minced anchovy fillets (or 1 tsp anchovy paste), 1 clove minced garlic, 1/4 tsp Kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust: add up to 1/2 tsp more lemon juice for brightness, more anchovy for umami, or a pinch more salt if needed.

Rest for flavor

Cover and refrigerate the dressing at least 15 minutes (or up to 2 days) to allow flavors to meld. Whisk again before using.

Prepare lettuce

If not already done, core, wash, and thoroughly dry the romaine. Chop or tear into bite-size pieces and place in a large salad bowl. Use 2 cups packed chopped romaine per serving; for a family-style portion scale accordingly.

Dress the salad

Start by adding about 2–3 tbs of the prepared dressing to the romaine (reserve extra to taste). Toss gently but thoroughly so leaves are evenly coated. Add more dressing a little at a time if you prefer a richer coating.

Finish and serve

Add the cooled croutons and 1/2 cup freshly grated Parmesan cheese to the dressed romaine. Toss once to distribute. Taste and adjust with additional Parmesan, cracked black pepper, or a squeeze of lemon. Serve immediately so croutons remain crisp.