Classic Caesar Salad Recipe

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

In a small bowl whisk together olive oil, melted butter, minced garlic, chopped parsley, thyme, salt, and pepper.

Drizzle the oil-herb mixture over the bread cubes and toss with your hands or a spatula until evenly coated. Spread in a single layer.

Bake 12–16 minutes, stirring once halfway through, until golden and crisp. Remove from oven and cool on the baking sheet; croutons will crisp further as they cool.

Heat a large skillet over medium heat. Add pancetta in a single layer (add 1 tsp olive oil only if the pancetta is very lean).

Cook, stirring occasionally, 6–8 minutes until pancetta is deep golden and crispy. Transfer to a paper-towel-lined plate to drain and cool.

In a mortar and pestle or small bowl, mash anchovy fillets and minced garlic into a paste. Alternatively, finely mince anchovies and garlic and scrape to a paste with the side of a knife.

In a medium bowl whisk together the anchovy-garlic paste, egg yolks, Dijon mustard, lemon juice, Worcestershire sauce and white wine vinegar until smooth.

Very slowly drizzle in the 6 tbs olive oil while whisking vigorously to emulsify into a thick, creamy dressing. If the dressing becomes too thick, whisk in 1–2 tsp water or additional lemon juice to loosen.

Stir in 1 tbsp grated Parmesan, then season to taste with salt and freshly ground black pepper. Adjust lemon, salt, or anchovy level as desired. Refrigerate if not using immediately (up to 24 hours).

Trim root ends from baby gem lettuce and halve each head lengthwise. Pat leaves dry thoroughly with a salad spinner or towels—dressing adheres best to dry leaves.

Place halved baby gem lettuce on a large serving platter or divide among plates. Spoon 2–3 tablespoons of dressing over each halved head (or toss gently in a large bowl for a composed salad).

Scatter a generous handful of herb croutons evenly over the lettuce and sprinkle the crispy pancetta pieces on top.

Shave or finely grate aged Parmesan over the salad (about 1 cup total) and finish with a crack of fresh black pepper. Serve with lemon wedges on the side for extra brightness.

If plating individually: for each serving place one halved gem, dress, top with croutons, pancetta and Parmesan. Serve immediately so croutons stay crisp.