Caesar Salad Recipe

Preheat and prep

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.

In a large bowl, toss the bread cubes with 3 tbs olive oil, minced garlic, 1 tsp salt, and 1 tsp freshly ground black pepper until evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 12–15 minutes, tossing once halfway through, until golden and crisp. Remove and let cool on the sheet; they will crisp further as they cool.

Smash the garlic and anchovy fillets together in a mortar and pestle or mince finely on a cutting board, then mash to a paste. This step helps distribute the anchovy flavor evenly.

In a medium bowl, whisk the egg yolks with the Dijon mustard until smooth. Add the garlic-anchovy paste and whisk to combine.

Whisk in the lemon juice and Worcestershire sauce.

Slowly drizzle in the 3 tbs of oil (olive or neutral) a few drops at a time while whisking vigorously to build an emulsion. Once thickened and incorporated, whisk in the 1 tbs extra-virgin olive oil for flavor.

Stir in the 1 tbs finely grated Parmesan. Taste and season with up to 1 tsp salt and 1 tsp freshly ground black pepper as needed. If the dressing is too thick, whisk in up to 1–2 tbs water to reach desired consistency.

If you prefer a safer cooked dressing, place the yolk mixture over a double boiler and whisk until it reaches 160°F (71°C) before slowly whisking in oil.

Wash and dry the romaine hearts thoroughly. Trim the stem ends, then halve or quarter each heart lengthwise depending on size so you have bite-sized leaves and wedges.

Place the romaine in a large chilled mixing bowl. Add about half of the shaved Parmesan and a generous handful (about 1 1/2 cups) of the cooled croutons.

Add 3–4 tbs of the Caesar dressing to the bowl (start with less; you can add more to taste). Toss gently but thoroughly with tongs until leaves are evenly coated. Add additional dressing if desired, a tablespoon at a time.

Transfer the dressed salad to a serving bowl or platter. Top with the remaining shaved Parmesan and scatter the remaining croutons on top.

Serve immediately with lemon wedges on the side for optional brightening.