Caesar Salad* Recipe

Combine anchovy and garlic

In a medium bowl, mash the finely chopped anchovy fillets with the minced garlic using the back of a spoon until they form a paste.

Whisk base

Add the mayonnaise, Dijon mustard, Worcestershire sauce, and fresh lemon juice to the anchovy-garlic paste. Whisk until smooth and homogenous.

Emulsify and season

Slowly whisk in the 2 tablespoons extra-virgin olive oil until the dressing is glossy. Stir in the grated Parmesan, then season with kosher salt and freshly ground black pepper. Taste and adjust lemon, salt or anchovy amount as needed. If you prefer a thinner dressing, whisk in 1–2 tablespoons of cold water.

Preheat the oven to 375°F (190°C). Spread the bread cubes on a rimmed baking sheet. Drizzle with 3 tablespoons olive oil, toss to coat, then rub the smashed garlic clove over the oiled bread or scatter the garlic on the tray for a milder garlicky note. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bake for 10–12 minutes, tossing once halfway through, until golden and crisp. Remove from oven and discard the whole smashed garlic. Let cool.

Prepare lettuce

Place the torn, dried romaine lettuce in a large chilled salad bowl. Drying the lettuce thoroughly ensures the dressing clings properly.

Dress the salad

Add about 3/4 of the prepared dressing to the lettuce (start with roughly 3/4 cup). Using clean hands or salad tongs, gently toss the lettuce until leaves are evenly coated. Add more dressing as desired — you should have a lightly glossy coating, not saturated leaves.

Add croutons and cheese

Scatter the croutons over the dressed lettuce, then sprinkle the 1/2 cup shaved Parmesan and the remaining 1/4 cup grated Parmesan if desired for extra cheesiness. Toss gently one more time to combine.

Finish and serve

Transfer the salad to individual plates or leave in the bowl. Grind additional black pepper on top and serve immediately with lemon wedges on the side for optional brightening. If using within a restaurant setting note, mark as CAESAR SALAD and serve right away to maintain crouton crispness.