Caesar Salad Recipe

Prep and toss

Preheat oven to 375°F (190°C). Place the cubed bread in a large bowl. Add 2 tbs extra-virgin olive oil, 1 tsp minced garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss until cubes are evenly coated.

Spread the bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and cool on the pan; they will crisp further as they cool.

Combine base ingredients

In a medium bowl, mash the chopped anchovy fillets and minced garlic into a coarse paste using the back of a spoon or a fork. Add 1 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice and 1 tsp red wine vinegar.

Whisk the mixture until smooth. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If the dressing is too thick, whisk in up to 2 tbs olive oil a little at a time until you reach a pourable consistency. Taste and adjust lemon, salt, or anchovy to preference.

Prepare lettuce

Wash the romaine leaves thoroughly, dry well (use a salad spinner or pat dry). Tear or chop into roughly 1–2 inch pieces and place into a large chilled mixing bowl.

Dress and toss

Add about 3/4 cup of the prepared dressing to the bowl with the romaine (reserve extra for guests or to adjust). Using tongs, toss gently but thoroughly so leaves are evenly coated. Add the cooled croutons and toss once more to distribute.

Finish and serve

Pile the dressed salad onto a serving platter or divide among plates. Sprinkle 1 cup freshly grated Parmesan over the top. Offer lemon wedges on the side for optional brightening. Serve immediately so croutons remain crisp.