Caesar Salad Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly oil it.

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

Spread the bread cubes in a single layer on the prepared baking sheet and bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool. Reserve.

In a medium bowl whisk together 1 egg yolk, 1 tsp Dijon mustard, 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, chopped anchovy fillets, and 1 minced garlic clove until smooth.

While whisking constantly, slowly drizzle in 6 tbs extra-virgin olive oil and 2 tbs neutral oil in a thin stream so the mixture emulsifies into a creamy dressing. If it becomes too thick, add 1 tsp warm water at a time to loosen.

Stir in 1 tbs finely grated Parmigiano-Reggiano, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to preference. Set aside.

Wash and dry the romaine lettuce thoroughly. Tear the leaves into bite-sized pieces and transfer them to a large salad bowl.

Add cherry tomatoes if using, then pour about two-thirds of the dressing over the lettuce. Toss gently but thoroughly to coat leaves evenly. Add more dressing as needed to taste.

Sprinkle in half of the shaved Parmigiano-Reggiano and about three-quarters of the garlic breadcrumbs. Toss lightly again.

Plate the salad, finish with the remaining shaved Parmigiano-Reggiano and remaining garlic breadcrumbs on top for crunch. Grind a little extra black pepper over the top and serve immediately.