Caesar Salad Recipe

Preheat

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Toss the bread cubes with 3 tbs olive oil, 2 minced garlic cloves, 1 tsp sea salt and 1 tsp black pepper in a large bowl until evenly coated.

Spread the seasoned bread cubes in a single layer on the prepared baking sheet.

Bake for 12–15 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and let cool. Set aside.

If using a raw egg yolk and concerned about safety, use a pasteurized yolk or briefly whisk an extra 1 tbs lemon juice with the yolk to slightly 'cook' it. Place the egg yolk in a medium bowl or the bowl of a food processor/blender.

Add 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 minced anchovy fillets (or 1 tsp anchovy paste), 1 minced garlic clove, 2 tbs grated Parmesan, 1 tsp sea salt and 1 tsp freshly ground black pepper.

Whisk vigorously while slowly drizzling in 6 tbs extra-virgin olive oil until the dressing emulsifies and becomes thick and creamy. If using a blender or food processor, pulse while streaming in the oil. Taste and adjust seasoning with additional lemon juice, salt or pepper as needed.

For a thinner dressing, whisk in 1–2 tbs cold water until desired consistency is reached. Refrigerate until ready to assemble (up to 2 days).

Wash and thoroughly dry the baby romaine lettuce. Tear larger leaves into bite-sized pieces; keep smaller leaves whole.

Place the lettuce in a large mixing bowl. Drizzle about half of the dressing over the lettuce (reserve extra to serve at the table) and toss gently but thoroughly to coat each leaf. Add more dressing to taste but avoid over-dressing.

Add the cooled garlic croutons and about 3/4 cup of the shaved Parmesan to the dressed lettuce. Toss lightly to combine.

Transfer the salad to a serving bowl or individual plates. Garnish with remaining shaved Parmesan and freshly ground black pepper. Serve immediately with extra dressing on the side.