Classic Caesar Salad Recipe

Preheat and prepare bread

Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a baking sheet.

In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, minced garlic (2 cloves), and 1/2 teaspoon kosher salt.

Toss the bread cubes with the garlic-oil mixture until evenly coated. Spread them back on the baking sheet in a single layer.

Bake for 10–14 minutes, tossing once halfway through, until golden brown and crisp. Allow to cool on the pan; the croutons will crisp further as they cool.

Prepare aromatics

Peel and finely mash 2 garlic cloves into a paste with a pinch of salt using the flat of a knife or a microplane. If using anchovies, finely chop them and mash into the garlic to form a cohesive paste.

In a medium bowl, whisk together the garlic-anchovy paste, 1 egg yolk, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 2 tablespoons fresh lemon juice until smooth.

Very slowly, while whisking continuously, drizzle in 3/4 cup extra-virgin olive oil in a thin steady stream to emulsify. If desired, add up to 1/4 cup neutral oil partway through to lighten the texture. Continue whisking until the dressing is thick and glossy.

Whisk in 1/4 cup finely grated Pecorino Romano and season with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity (add more lemon juice) or salt as needed. If the dressing is too thick, whisk in 1–2 teaspoons of warm water to loosen.

Cover and refrigerate for 10–15 minutes to meld flavors if time allows. Bring back to room temperature before dressing the salad for easiest tossing.

Trim the root end of the romaine heads and discard any wilted outer leaves. Rinse the romaine thoroughly under cold water, spin or pat dry, and then tear or chop into roughly 1- to 2-inch pieces. Place the lettuce in a large mixing bowl.

Add about two-thirds of the croutons to the lettuce (reserve some for garnish) and toss lightly to combine.

Pour about half of the dressing over the lettuce and toss vigorously with tongs to coat evenly. Add more dressing a tablespoon at a time until leaves are evenly coated but not soggy (you may not need all the dressing).

Add 1/2 cup of the finely grated Pecorino Romano and toss once more to combine.

Plate the salad, sprinkle remaining croutons on top, and finish with additional Pecorino Romano to taste, the zest of 1 lemon (optional), and a few grinds of black pepper.